->Crab Noodles <-

5 ounces thin egg noodles

2 tablespoons oil

1 onion, chopped

1/2 cup Chinese cabbage

1 pound backfin crab meat

1 cup chicken stock

salt

1 teaspoon corn starch

1/4 cup cold water

1/2 cup watercress

1 teaspoon soy sauce

Boil noodles in salted water 5 minutes. Drain and keep warm. Heat

oil, brown onion and add Chinese cabbage. Add crab meat, chicken

stock, seasoning and simmer 5 minutes. Add cornstarch dissolved in

cold water. Stir until thickened. Add chopped watercress and soy

sauce and serve over hot noodles. Serves 6.