Recipe - Rice-Noodle Nests With Poached Eggs

One half (up to)
1 pound Rice noodles
One half cup Baked ham
1 Clove garlic
One half cn Tomato paste
One half cup Water
5 Eggs
2 tablespoon Oil
One half teaspoon Sugar
One half teaspoon Salt
1 ds Pepper
Soy sauce

1. Parboil rice noodles until cooked through but still firm (about 8
minutes); then drain. Rinse with cold water and drain again. Separate
noodles into 5 parts. Arrange each on a warm serving platter, in coils like
a nest.

2. Meanwhile, separately mince ham and garlic. In a cup, combine tomato
paste and water.

3. Poach eggs (see "Howto Section"). Carefully place egg in each noodle
nest.

4. Heat oil. Add minced garlic and stirfry a few times. Add minced ham,
diluted tomato paste, sugar, salt and pepper, and cook, stirring, to heat
through and blend flavors (about 2 minutes).

5. Pour mixture over eggs; then sprinkle lightly with soy sauce and serve.
VARIATION: For the rice noodles, substitute egg noodles.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.