Peastarch noodles and egg sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water (up to) |
| 1 | pounds | Peastarch noodles |
| 3 | cups | Stock |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| 3 | Eggs | |
| 2 | Scallion stalks | |
| 1 | tablespoon | Oil |
Directions
1. Bring water to a boil; add peastarch noodles and cook 15 to 20 minutes.
Then drain, rinse with cold water, and drain again. Transfer noodles to individual serving bowls.
2. Heat stock; then stir in soy sauce and sherry.
3. Meanwhile beat eggs and cut scallion stalks in 1-inch sections.
4. Heat oil. Add scallions and stir-fry until translucent; then stir in eggs. While eggs are still liquid, stir in heated stock mixture; and cook, stirring, over moderate heat until the mixture comes to a boil but the eggs have not completely set.
5. Pour the egg sauce over the noodles and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .