"long life" noodles with egg

1 lb "Long Life" egg noodles             1 ts Sesame oil
      8 qt Salted water                      1/4 ts Salt
    1/2 lb Spinach                             1 ts Cornstarch paste
      4    Eggs                                2    Green onions, minced
      1 c  chicken broth                     1/4 c  Boiled ham, slivered
      1 tb Dark soy sauce                 
 

  among soup bowls.  In same water, blanch spinach; drain; press dry; chop
  coarsely; put on noodles.
  
  Heat broth in sauce pan.  Add soy sauce, sesame oil, salt & cornstarch
  paste to thicken slightly.
  
  Poaching Eggs:  Put 4 cups of water in wok; bring to boil.  Break eggs in
  ladle one at a time; poach for 2 minutes.  Place egg on spinach.
  
  Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham.
  Serve.
 
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