| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | -(up to) | |
| 1 | lb | Rice noodles |
| 1/2 | c | Baked ham |
| 1 | Clove garlic | |
| 1/2 | cn | Tomato paste |
| 1/2 | c | Water |
| 5 | Eggs | |
| 2 | tb | Oil |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| Soy sauce |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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