| 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 <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
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