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Long Life Noodles with Egg

1 pound rice noodles
1/2 pound spinach
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon cornstarch
4 cups water
4 large eggs
1 green onion, chopped
1/4 cup chopped cooked ham

1. Prepare rice noodles according to the package directions; drain.
2. Trim spinach and arrange in a serving bowl.
3. Heat chicken broth in a saucepan. Add soy sauce, sesame oil, salt, and cornstarch.
4. In a wok, bring water to a boil. Break eggs into a ladle, one at a time, and poach each for 2 minutes.
5. Arrange poached eggs on the spinach and pour the hot broth over the eggs and spinach. Garnish with chopped green onion and chopped ham.

Makes 4 servings.

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