Ingredients:

• 10 oz Chinese egg noodles
• 2 tbsp sunflower oil
• 3 scallions, chopped
• 1 garlic clove, crushed
• 3 chicken breasts without skin and bone, sliced
• 1 cup snow peas (topped and tailed)
• 1 1/4 cups baby corn, halved
• 2 3/4 cups beansprouts
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• 3 tbsp lemon juice
• 1 tbsp sugar

Directions:

1. Cook noodles per directions
2. Heat oil in wok. Add scallions and cook over a gentle heat. Mix in the garlic and chicken and stir-fry 3-4 minutes.
3. Add snow peas, baby corn, beansprouts and steam briefly
4. Combine cornstarch, soy sauce, lemon juice, and sugar in a small bowl. Add to wok and simmer briefly to thicken.

Ingredients:

1 tsp salt
1/2 tsp pepper
2 cups flour
1/2 tsp baking soda
3 tbsp Crisco (I think this is what makes these so good!)
3/4 cup buttermilk
2 cups cooked chicken, shredded or cubed
2 cups celery
1 cup onion
at least 4 cups chicken broth

Directions:

Bring broth to a broil; drop in chicken, celery and onion.  In a separate bowl, mix together first six ingredients.  Roll dough flat, slice into whatever size/shape you prefer (I like half-inch-by-half-inch squares).  Drop into boiling broth.  Allow to simmer until dough is cooked through, usually about 15-20 minutes.