Instructions: 1. Slice chicken, fresh mushrooms and water chetnuts.

2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes).

3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to soften (about 1 minute more).

4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat.

5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS:
1. For the water chestnuts, substitute bamboo shoots.

2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce.

3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper.

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