"long life" noodles with egg

Categories
Chinese
Side dish
Yield
4 servings
MeasureIngredient
1 pounds "Long Life" egg noodles
8 quarts Salted water
½ pounds Spinach
Eggs
1 cup Chicken broth
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
¼ teaspoon Salt
1 teaspoon Cornstarch paste
Green onions, minced
¼ cup 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.

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