| 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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