Title: Omelet & noodle dinner
 Categories: Cheese/eggs, Pasta, Main dish
      Yield: 4 Servings
 
    1/2 c  Frying oil (or more)
    1/2 c  Bean sprouts
      2    Celery stalks; thinly sliced
      8    Snow peas; in fine julienne
    1/4 c  Thinly sliced scallions
    1/2 lb Diced ham
      2 tb Soy sauce
      1 tb Cornstarch
      9    Eggs; beaten
    1/4 c  Water
    1/2 lb Fresh Chinese noodles
      1 tb Dark sesame oil
      1 tb Minced garlic
      2 ts Minced ginger
    1/4 ts Red pepper flakes
      2 c  Low-sodium chicken broth
      1 c  Bottled clam juice
      3 tb Soy sauce
      2 tb Rice or white vinegar
    1/4 c  Dry sherry
      2 c  Shredded iceberg lettuce
           Cilantro
 
  HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan
  is nearly smoking, add the sprouts, celery and snow peas. Cook,
  stirring constantly, for 1 minute and immediately pour the veggies
  into a work bowl. Add scallions, ham and soy sauce. Sprinkle in
  cornstarch and mix well. Add eggs and water, and mix. Set the mixture
  aside. Cook the noodles for 5 minutes in boiling salted water. Drain
  and set aside. Combine sesame oil, garlic and ginger in a soup pot
  and place over low heat. Cook 1 minute. Add pepper flakes, broth,
  clam juice, soy sauce, vinegar and sherry. Cover, increase heat to
  medium, and boil 5 minutes. Heat oil (about 3/8-inch depth) in a
  large skillet over high heat and add 3-ounce ladles of the egg
  mixture. Cook until edges puff, about 1 minute, flip and cook on the
  other side for about 30 seconds. Remove omelets and drain on towels.
  Cover and keep warm while preparing others. When it's time for
  dinner, divide noodles and broth between 4 soup bowls. Make a bed of
  shredded lettuce. Arrange omelets on top of lettuce. Toss some
  cilantro on top and serve.