Ingredients:

-1 (1 lb) package thin cut Asian Style Noodles
-1 (32 oz) container chicken broth
-1 1/2 tablespoons soy sauce
-1 teaspoon sesame oil
-1 tablespoon water
-1/2 tablespoon cornstarch
-1 Railey’s Egg, lightly beaten
-1/3 cup sliced green onions
-1/3 cup slivered carrots
-1/3 cup slivered bamboo shoots

1. Cook noodles in boiling water for 3 minutes; drain and rinse well
2. Meanwhile, heat broth, soy sauce and sesame oil in a medium saucepan
3. Simmer for 10 minutes
4. Stir together water and cornstarch in a small bowl and stir into hot broth
5. While stirring soup, slowly drizzle egg into pot
6. Divide noodles between 4 bowls
7. Top with green onions, carrots and bamboo shoots, then ladle hot broth over the top