Rice-noodle nests with poached eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | -(up to) | |
| 1 | pounds | Rice noodles |
| ½ | cup | Baked ham |
| 1 | Clove garlic | |
| ½ | can | Tomato paste |
| ½ | cup | Water |
| 5 | Eggs | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| Soy sauce | ||
Directions
1. Parboil rice noodles until cooked through but still firm (about 8 minutes); then drain. Rinse with cold water and drain again. Separate noodles into 5 parts. Arrange each on a warm serving platter, in coils like a nest.
2. Meanwhile, separately mince ham and garlic. In a cup, combine tomato paste and water.
3. Poach eggs (see "How-to Section"). Carefully place egg in each noodle nest.
4. Heat oil. Add minced garlic and stir-fry a few times. Add minced ham, diluted tomato paste, sugar, salt and pepper, and cook, stirring, to heat through and blend flavors (about 2 minutes).
5. Pour mixture over eggs; then sprinkle lightly with soy sauce and serve.
VARIATION: For the rice noodles, substitute egg noodles.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .