2 Nests shrimp-flavored Cooled & shredded

Noodles 3 c Chicken broth 4 qt Salted water 2 tb White rice vinegar

1/2 c Lily flowers, soaked 1 ts Sugar

1 Green onion, slivered 1/2 ts Salt

1 c Napa cabbage, shredded 1 tb Peanut oil

1 c Steamed chicken breast,

noodles, then boil until tender – about 2 minutes.
Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar.
Add vinegar just before adding broth to bowls.
Stir-fry: Add oil to hot wok.
When it begins to smoke, add onions, & stir- fry until fragrant.
Add vegetables; stir-fry for 1 minute.
Put onto noodles; top with chicken; add soup, and serve.
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