Chinese Noodle Soup (serves 8 child portions)

This is a recipe from Jonathan's cooking class. He takes them at Loblaws Glen Erin Market and they are great! I'll be sad when he goes to grade 1 next year because it will mean the end of cooking school. Anybody want to rent me a kid so I can keep going???

2 cups thin egg noodles
3 cups chicken broth
1 tbsp. soy sauce
1 tsp. sesame oil (we didn't use this and it didn't seem to matter)
2 tsp. cornstarch mixed with 4 tsp. cold water
1 egg, lightly beaten
3 green onions, thinly sliced
2/3 c. chopped cooked ham

1. Bring a large pot of water to the boil. Once boiling add 1 tbsp. salt.

2. Add noodles to boiling water and stir to separate. Reduce heat to a simmer and continue to cook until noodles are tender. Remove from heat and drain. Immediately rinse with cold water until noodles are cold.

3. Divide noodles equally among bowls.

4. Bring the broth to a boil over medium heat. Add soy sauce, sesame oil, cornstarch and water mixture. Bring back to the boil, then remove from heat.

5. Add the beaten egg, pouring slowly and stirring rapidly in one direction for about one minute.

6. Pour the hot broth over the noodles.

7. Garnish with chopped ham and green onions. Serve.

Thanks for stopping by!