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Peastarch Noodles And Egg Sauce |
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Serves: 4
Print this Recipe
8 cups water
1/2 to 1 pound peastarch noodles
3 cups Stock, Chicken or favorite stock
3 tablespoons soy sauce
2 tablespoons sherry
3 eggs
2 stalks scallions
1 tablespoon oil
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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