Noodles In Soup With Ham And Oysters

[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Soup	6	Servings

INGREDIENTS

1/4	lb	Egg noodles
2		Smoked ham
12		Oysters
1		Fresh ginger root
2		Scallion stalks
6	c	Stock
1/2	t	Salt

INSTRUCTIONS

Parboil noodles as in "Parboiled Noodles #1/#2". Cut ham in strips.
Shell oysters. Mince ginger root and scallions. Bring stock to a  boil.
Add ham strips; simmer, covered, 5 minutes. Add oysters, ginger  root
and salt. Then simmer, covered, about 5 minutes more. Add  noodles and
scallions; cook only to heat through.  From <The Thousand Recipe
Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 198 Calories From Fat: 76 Total Fat: 8.5g Cholesterol: 20.5mg Sodium: 2135.8mg Potassium: 337.9mg Carbohydrates: 23.7g Fiber: <1g Sugar: 5.9g Protein: 7.3g