Cook noodles in 6 cups boiling, salted water for 3 or 4
minutes. Drain well and keep hot. Heat the stock with the diced chicken, water
chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let
simmer for a few minutes.
To serve, put the noodles into individual warm soup bowls
and ladle the soup over them.
