| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Chinese, Pasta & cou, Vegetables | 6 | servings |
INGREDIENTS
| 1/2 | lb | Fresh spinach |
| 1/2 | lb | Chinese noodles |
| 1 | tb | Sesame oil |
| 1 | c | Vegetable stock |
| 1 | tb | Dark soy sauce |
| 1 | ts | Sesame oil |
| 1/2 | ts | Cornstarch dissolved in 1 tsp cold water |
| 1/2 | ts | Salt |
| 6 | Eggs | |
| 2 | tb | Chives; chopped |
INSTRUCTIONS
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve. Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve. Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes. While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Joanne Hush, Classic Chinese Cooking, pg 66 By Barb at PK <[email protected]> on Jun 15, 1998, converted by MM_Buster v2.0l.
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