Chicken and Noodle Soup

• 1 pinch salt
• 1 egg white
• 1 teaspoon cornstarch
• 8 ounces chicken breasts
• 12 ounces fresh egg noodles
• 2 pints chicken stock
• 1 12 ounces butter
• 4 ounces bamboo shoots
• 2 ounces mushrooms, shredded
• 8 ounces spinach
• 2 -3 green onions, cut into 1 inch pieces
• 3 tablespoons soya sauce
• 1 tablespoon dry sherry
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon sesame oil

1. Mix together salt, egg white, and cornstarch in bowl; add chicken and turn to coat thoroughly.
2. Cook noodles in boiling water for 5 minutes or until tender.
3. Drain and place in large serving bowl.
4. Bring stock to boil and pour over noodles; keep hot.
5. Melt butter in a pan; add chicken bamboo shoots, mushrooms, spinach, and green onions and stir fry for 2 minutes.
6. Combine sauce ingredients and stir into pan.
7. When liquid starts to bubble, pour over the noodles and stock mixture and serve.

salt, egg, cornstarch, chicken breasts, egg noodles, chicken, butter, bamboo shoots, mushrooms, spinach, green onions, soya sauce, sherry, salt, sugar, sesame oil

Taken from www.food.com/recipe/chicken-and-noodle-soup-292263 (may not work)