Chicken Stock Sauce for Noodles

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1 1/2 tb Cornstarch
2 c Vegetable stock
1 tb Vegetable oil

Original recipe makes 4 Servings



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. Downloaded from G Internet, G Internet.

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