Instructions: 1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms.

3. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered, 5 minutes over medium-low heat.

4. Blend cornstarch and cold water to a paste; then stir into soup to thicken.

5. Transfer noodles to a large tureen or to individual soup bowls. Pour thickened soup over and serve.

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