Title: Chicken stock sauce for noodles
 Categories: Sauce
      Yield: 4 Servings
 
  1 1/2 tb Cornstarch
      2 c  Stock
      1 tb Oil
 
   1. Blend together cornstarch and cold stock.
  
   2. Heat oil. Add cornstarch mixture and cook, stirring, over medium
  heat until thickened and smooth. Pour sauce over noodles and serve.
  
   NOTE: This is best when made with a rich, concentrated chicken stock.
  
  From , ISBN 0-517-65870-4.