Recipe - Birthday Noodles

One half pound Fresh spinach
One half pound Chinese noodles
1 tablespoon Sesame oil
1 cup Vegetable stock
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
One half teaspoon Cornstarch dissolved in 1
tsp cold water
One half teaspoon Salt
6 Eggs
2 tablespoon Chives; chopped

Wash the spinach and remove any tough stems. Bring 2 quarts of water
to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the
excess moisture, and chop coarsely; reserve.

Bring 4 quarts of water to a boil. Stir in the noodles and cook until
just tender, about 3 minutes. Drain, toss with sesame oil, and set
aside. Combine the ingredients for the broth in a small saucepan and
bring to a boil. Keep warm until ready to serve.

Bring 4 cups of water to boil in a wok. break the eggs, one at a
time, into a large spoon, and slip them into the water. Reduce heat
to simmer and poach for 2 minutes.

While the eggs are poaching, divide the noodles among six soup bowls.
Place a portion of the spinach on top of each, then a poached egg.
Ladle hot broth into the bowls, sprinkle with chives, and serve
immediately.

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using Buster & SNT on 6/14/98

Recipe by: Joanne Hush, Classic Chinese Cooking, pg 66

By Barb at PK abprice@wf.net on Jun 15, 1998, converted by MM_Buster
v2.0l.