| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Egg noodles |
| 6 | c | Stock |
| 1 | Scallion | |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 2 | ts | Soy sauce |
| 1 | tb | Sherry |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2". 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. 3. 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: 1. 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, 10 minutes. 2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through. 3. 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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