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

2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in 1/2-inch sections. Blend cornstarch and cold any of the garnis

3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes).

4. Stir in cornstarch paste to thicken; then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side.

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