Instructions: 1. Soak dried mushrooms.

2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage.

3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes).

4. Add chicken, ham and mushrooms; stir-fry 1/2 minute more. Add stock and salt and heat quickly.

5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve.

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