| 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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