| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Egg noodles |
| 6 | c | Stock |
| 1 | Scallion | |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 2 | t | Soy sauce |
| 1 | T | Sherry |
| minutes. In step 2, after adding the noodles add 1 cup |
INSTRUCTIONS
Parboil noodles as in "Parboiled Noodles #1/#2". Bring stock to a boil. Stir in noodles, then bring to a boil again. Simmer to heat through (about 2 minutes). Meanwhile mince scallion. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once. NOTE: Never add noodles to soup until just about ready to serve. If added too far in advance, noodles tend to get mushy. VARIATIONS: In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through. 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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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 50
Total Fat: 5.5g
Cholesterol: 27.2mg
Sodium: 898.1mg
Potassium: 429.6mg
Carbohydrates: 28.1g
Fiber: <1g
Sugar: 6.1g
Protein: 11.9g