SHRIMP NOODLES

1 ½ tsps salt to taste
4 ½ cups (500 g) flour, sifted
4 egg whites
5 oz (150 g) shrimp, shelled and deveined
Sauce:
1 Leek
lard
oyster sauce
cornstarch

1. Mince the shrimp into a pulp and mix with the egg whites, salt and flour.
2. Add enough water to knead a smooth, elastic dough.
3. Roll out into a very thin sheet and fold into 3 layers.
4. Cut crosswise into fine noodles.
5. Heat 5 cups of water to boiling and cook uncovered until the noodles are done, about 1 ½ minutes.
6. In a separate pan, boil leek, lard, oyster sauce together and thicken by adding dissolved cornstarch.
7. Serve the noodles in bowls with leek sauce.