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

2. Place unsliced chicken and ham in a pan with stock. Bring to a boil; then simmer, covered, 15 minutes. Remove chicken and ham; cut in 2-inch strips and keep warm.

3. Cut scallion stalks in 1/2-inch sections; mince ginger root. Add both to soup, along with salt, and bring to a boil again.

4. Transfer noodles to individual bowls and pour soup over. Top with chicken and ham strips and serve. VARIATION: At the end of step 2, reheat the noodles briefly in the soup; then transfer them to individual bowls.

Top with chicken and ham strips; garnish with minced ginger root and scallions. Then pour the hot soup over and serve.

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