Step 1

Chef’s Note: My sister and I are in the back seat of our car, and dad is driving with mom at his side… No seatbelts in those days. We’ve just left Sunday services at Saint Dennis parish, and we’re headed to Chinatown to meet up with my Uncle Charlie, and Aunt Adele. Plus my Uncle Ed and Aunt Josephine and my two cousins Jody and Little Adele will be there too. We’re headed for Chiam restaurant. As the snow slowly falls, I spend my time looking out at the city of Chicago, slowly being covered in a blanket of white.When we arrive, we get a large table, and I order what I always do… A big bowl of Yaka Mein soup, a side of pork eggrolls, and a “kiddie” cocktail. To those of you that don’t know what that is, it’s ginger ale with some cherry juice, and a little umbrella.I spend the time talking and laughing with my cousins, and just enjoying life. Ahh, memories.

Step 2

Gather your ingredients.

Step 3

Cut the pork into 1/4-inch slices.

Step 4

Baton the slices.

Step 5

Chef’s Note: You can get Chinese pork in most Asian markets: however, I just posted a recipe for Asian Oven-Roasted “Red” Pork that I think is exactly what I remember from my youth. You’re not looking for Chinese BBQ pork here… although that will do.

Step 6

Cook the hard-boiled egg.

Step 7

Add the ingredients for the broth in a saucepan.

Step 8

Bring the broth to a lite simmer.

Step 9

Add the noodles and allow them to simmer in the broth for about 5 minutes.

Step 10

Add the noodles to a serving dish.

Step 11

Use just enough of the broth to cover the noodles, and add half the pork.

Step 12

Add one half of the hard-boiled egg.

Step 13

Sprinkle with some toasted sesame seeds.

Step 14

Chef's Note: Repeat for the second serving.

Step 15

Serve while still hot. Enjoy my memory.

Step 16

Keep the faith, and keep cooking.