1/2 c. luncheon meat, diced
1 can chunky chicken rice soup
2 tbsp. green onion, sliced
1 tbsp. cornstarch
Chinese noodles
1 c. celery, sliced
2 tbsp. butter
1 tbsp. soy sauce
2 tbsp. water

In saucepan, brown meat and cook celery in butter until tender. Add soup, onion and soy sauce. Blend cornstarch and water until smooth, add to soup mixture. Cook noodles with additional soy sauce. Makes about 3 cups.