Title: Long Life Noodles with Eggs
Categories: Chinese Pasta Egg Snack
Yield: 4 Servings
| 1 | lb | "Long Life" egg noodles |
| 8 | | Qts. salted water |
| 1/2 | lb | Spinach |
| 4 | | Eggs |
| 1 | c | Chicken broth |
| 1 | tb | Dark soy sauce |
| 1 | ts | Sesame oil |
| 1/4 | ts | Salt |
| 1 | ts | Cornstarch paste |
| 2 | | Green onions, minced |
| 1/4 | c | Boiled ham, slivered |
Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
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. Serves 4. Courtesy of Shareware
RECIPE CLIPPER 1.1