WAR MEIN (Extra Fine Noodle Soup)

For Two Portions
1 POUND NOODLES (Fresh made noodles are best.)
2 CUPS CHICKEN OR BEEF STOCK (Hot.)
2 TEASPOONFULS CHINESE SALTY SAUCE.
¼ POUND LEAN PORK (Cut in fine shreds.)
¼ CUP CELERY (Cut in fine shreds.)
¼ CUP CHINESE MUSHROOMS (Cut in fine shreds.)
3 CHINESE WATER CHESTNUTS (Pare and cut small and thin.)
¼ CUP BAMBOO SHOOT (Cut in fine shreds.)
½ CUP CHICKEN OR BEEF STOCK.
1 TEASPOONFUL CHINESE SALTY SAUCE.
1 GREEN ONION STEM (Cut small.)
1 DROP SESAMUN OIL.
½ TEASPOONFUL CORNSTARCH (Dissolve in a little water.)

Boil the noodles in not less than a gallon of water to which has been added a pinch of salt, until done. Requires about 20 minutes. Then drain in collander and put half the noodles in each bowl, in which you have already poured a cupful each of the hot chicken or beef stock and the teaspoonful each of the salty sauce.

Make the Chop Suey while the noodles are boiling as follows: Fry the pork until half done, using a teaspoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cupful stock and stew on a high flame (use tight fitting lid) for about ten minutes. Then stir in the sesamun oil and cornstarch. Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.