Omelet & Noodle Dinner

1/2 c Frying oil (or more)

1/2 c Bean sprouts

2 Celery stalks; thinly sliced

8 Snow peas; in fine julienne

1/4 c Thinly sliced scallions

1/2 lb Diced ham

2 tb Soy sauce

1 tb Cornstarch

9 Eggs; beaten

1/4 c Water

1/2 lb Fresh Chinese noodles

1 tb Dark sesame oil

1 tb Minced garlic

2 ts Minced ginger

1/4 ts Red pepper flakes

2 c Low-sodium chicken broth

1 c Bottled clam juice

3 tb Soy sauce

2 tb Rice or white vinegar

1/4 c Dry sherry

2 c Shredded iceberg lettuce

Cilantro This omelet-noodle combination is a bit of nostalgia for people who loved the Chinese-American restaurants of the `50s and `60s. HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan is nearly smoking, add the sprouts, celery and snow peas. Cook, stirring constantly, for 1 minute and immediately pour the veggies into a work bowl. Add scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add eggs and water, and mix. Set the mixture aside. Cook the noodles for 5 minutes in boiling salted water. Drain and set aside. Combine sesame oil, garlic and ginger in a soup pot and place over low heat. Cook 1 minute. Add pepper flakes, broth, clam juice, soy sauce, vinegar and sherry. Cover, increase heat to medium, and boil 5 minutes. Heat oil (about 3/8-inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture. Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds. Remove omelets and drain on towels. Cover and keep warm while preparing others. When it`s time for dinner, divide noodles and broth between 4 soup bowls. Make a bed of shredded lettuce. Arrange omelets on top of lettuce. Toss some cilantro on top and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK