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Crossing Bridge Noodles I

Rice, Noodles, and Other Grain Foods

Crossing Bridge Noodles I
1/4 ounce chicken breast, sliced very thin and cut into thin strips
1/4 pound any white flat fish, sliced thin, and cut into thin strips
1/4 pound shrimp, peeled with veins removed, sliced in half then cut into thin strips
4 slices ginger, peeled and sliced thin, then cut into thin strips
2 Tablespoons pear liquor
2 Tablespoons thin soy sauce
2 scallions, sliced thin
1/2 pound rice or egg noodles, thin ones preferred
1 cucumber, peeled, seeded, and sliced into thin strips
6 cups superior chicken broth
1. Dry chicken, fish, and shrimp slices and mix them with ginger, pear liquor, soy sauce, and scallion and set aside.
2. Boil rice or egg noodles until half done, drain and set aside.
3. Put cucumber pieces in each of eight bowls, and divide the noodles among the bowls. Then put one eighth of the meat-fish-shrimp mixture into each bowl.
4. Bring broth to a rolling boil, pour one cup into each bowl, stir it well, and serve.

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