Recipe - Peastarch Noodles And Egg Sauce

8 cup Water
One half (up to)
1 pound Peastarch noodles
3 cup Stock
3 tablespoon Soy sauce
2 tablespoon Sherry
3 Eggs
2 Scallion stalks
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 1inch sections.

4. Heat oil. Add scallions and stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.