5 oz. fine egg noodles
Salt to taste
Water & 2 qt. saucepan
1 onion, finely chopped
1/2 c. watercress
1/2 c. Chinese cabbage
2 tbsp. oil
1/2 tsp. MSG
1 c. chicken stock
1 tsp. cornstarch
1/4 c. water
1 tsp. soy sauce
2 sm. cans crabmeat
Wok or lg. frying pan

Boil noodles in salted water 5 minutes, drain and keep warm. Heat oil in wok or fry pan, brown onion. Add cabbage and crab meat, chicken stock, seasoning and simmer 5 minutes. Add cornstarch dissolved in 1/4 cup water, stir until clear and mixture is thickened. Add chopped watercress, soy sauce and stir and serve over hot noodles.