| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Pasta | 4 | Servings |
INGREDIENTS
| 8 | c | Water (up to) |
| 1 | lb | Peastarch noodles |
| 3 | c | Stock |
| 3 | tb | Soy sauce |
| 2 | tb | Sherry |
| 3 | Eggs | |
| 2 | Scallion stalks | |
| 1 | tb | Oil |
INSTRUCTIONS
1. Bring water to a boil; add peastarch noodles and cook 15 to 20 minutes. Then drain, rinse with cold water, and drain again. Transfer noodles to individual serving bowls. 2. Heat stock; then stir in soy sauce and sherry. 3. Meanwhile beat eggs and cut scallion stalks in 1-inch sections. 4. Heat oil. Add scallions and stir-fry until translucent; then stir in eggs. While eggs are still liquid, stir in heated stock mixture; and cook, stirring, over moderate heat until the mixture comes to a boil but the eggs have not completely set. 5. Pour the egg sauce over the noodles and serve. 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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