Peastarch Noodles And Egg Sauce

The “carnal Christian” teaching appeals to those who are supposed to be justified, as though a new heart and life are optional. Sanctification is spoken of as though it can be subsequent to the forgiveness of sins and so people are led to believe that they are justified even though they are not being sanctified! The truth is that we have no reason to believe that Christ’s blood covers our sins in the record of heaven if the Spirit has not changed our hearts on earth. These two great blessings are joined together in the one covenant. The working of the Spirit and the cleansing of Christ’s blood are inseparably joined in the application of God’s salvation.

Ernest Reisinger

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Pasta	4	Servings

INGREDIENTS

8	c	Water
1/2		up to
1	lb	Peastarch noodles
3	c	Stock
3	T	Soy sauce
2	T	Sherry
3		Eggs
2		Scallion stalks
1	T	Oil

INSTRUCTIONS

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. Heat stock; then stir in soy
sauce and sherry. Meanwhile beat eggs and cut scallion stalks in
1-inch sections. 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.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 237 Calories From Fat: 119 Total Fat: 13.3g Cholesterol: 150.8mg Sodium: 2196.8mg Potassium: 383mg Carbohydrates: 16.4g Fiber: <1g Sugar: 4.8g Protein: 11.1g