| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Chinese, Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | "Long Life" egg noodles |
| 8 | qt | Salted water |
| 1/2 | lb | Spinach |
| 4 | Eggs | |
| 1 | c | Chicken broth |
| 1 | T | Dark soy sauce |
| 1 | t | Sesame oil |
| 1/4 | t | Salt |
| 1 | t | Cornstarch paste |
| 2 | Green onions, minced | |
| 1/4 | c | Boiled ham, slivered |
INSTRUCTIONS
This dish is a traditional birthday snack in China. Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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