Stir-Fried Eggs and Bean Threads

• 3½ cups Chicken Stock
• 2 (2-ounce) packages bean thread noodles

Place the stock in a pot and heat until very hot. Turn off the heat. Immerse the bean thread noodles in the hot stock, loosen them, and allow them to soak for 20 minutes, or until softened. Drain the noodles, then transfer to a dish and cut into 3-inch lengths. (Reserve the stock for another use.)