267. Chinese Noodles Baked

Use half a pound of noodles. Drop a few at a time in boiling water. Skim out in three minutes and place in a colander under cold water; then drain and cut into inch lengths. Shred a quarter of a pound each of boiled ham, boiled fresh, lean pork and the breast of half a boiled chicken. Pour boiling water over a handful of dried mushrooms, drain and chop. Mince an onion and a little parsley. Fry all of these ingredients separately in peanut oil (or olive oil) ; then arrange in a covered baking dish in layers. Add two tablespoons of flour to the oil that is left and fry brown; add the mushroom water to make a gravy which flavor with Chinese sauce. Pour over the noodles, cover and bake for half an hour or more.

268. Chinese Noodles Fried

Remove stems from an eighth of a pound of dried Chinese mushrooms, soak in warm water until soft and then drain. Throw half a pound of noodles into a saucepan of boiling water and boil. Drain in a colander until quite dry. Sprinkle with salt and fry brown in oil. Cut half a pound of fresh pork, half a can of bamboo sprouts and half a head of celery into fine strips. Fry the pork until brown; then season with a little bean sauce. Boil the other ingredients in salted water and mix with the pork. Thicken the gravy with corn starch and season with bean sauce to taste. Place the noodles on a hot platter, cover with the mince and sprinkle boiled ham cut in fine pieces over all.