Categories: Pasta, Oriental 
      Yield: 4 servings 
  
      1 lb "Long Life" egg noodles             1 ts Sesame oil 
      8 qt Salted water                      1/4 ts Salt 
    1/2 lb Spinach                             1 ts Cornstarch paste 
      4    Eggs                                2    Green onions, minced 
      1 c  Chicken broth                     1/4 c  Boiled ham, slivered 
      1 tb Dark soy sauce                  
  
  Preparation:  Wash & trim spinach.  Wash, then boil noodles; drain; divide 
  among soup bowls.  In same water, blanch spinach; drain; press dry; chop 
  coarsely; put on noodles. 
   
  Heat broth in sauce pan.  Add soy sauce, sesame oil, salt & cornstarch 
  paste to thicken slightly. 
   
  Poaching Eggs:  Put 4 cups of water in wok; bring to boil.  Break eggs in 
  ladle one at a time; poach for 2 minutes.  Place egg on spinach. 
   
  Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham. 
  Serve.