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Recipe: Hot and Sour Eggs In A Noodle Nest
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1 cup chicken broth
2 tablespoons each cornstarch and white vinegar
1 teaspoon each soy sauce and sugar
1/8 teaspoon white pepper
1/2 pound Chinese noodles or fine spaghetti, cooked, drained, and hot
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon salad oil
2 cups bok choy, cut in 2-inch lengths, or 1/2 pound asparagus (tough ends
removed), cut in 2-inch slanting slices
1 tablespoon water
1 whole green onion, thinly sliced
4 hot poached eggs
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tea spoon soy/
sugar, and white pep per; set aside. Toss hot noodles with the sesame oil
and the 1 tablespoon soy.
Heat a wok or wide frying pan over high heat. When pan is hot, add the 1
tablespoon oil. When oil is hot, add bok choy or asparagus. Stir-fry for 1
minute. Add water, cover, and cook until vegetable is crisp-tender (about 2
minutes for bok choy, 3 minutes for asparagus). Add green onion and cook for
30 seconds. Stir chicken broth mix ture/ add to pan, and cook, stir ring/
until sauce bubbles and thickens.
To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable sauce. Makes 4
servings.
2 tablespoons each cornstarch and white vinegar
1 teaspoon each soy sauce and sugar
1/8 teaspoon white pepper
1/2 pound Chinese noodles or fine spaghetti, cooked, drained, and hot
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon salad oil
2 cups bok choy, cut in 2-inch lengths, or 1/2 pound asparagus (tough ends
removed), cut in 2-inch slanting slices
1 tablespoon water
1 whole green onion, thinly sliced
4 hot poached eggs
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tea spoon soy/
sugar, and white pep per; set aside. Toss hot noodles with the sesame oil
and the 1 tablespoon soy.
Heat a wok or wide frying pan over high heat. When pan is hot, add the 1
tablespoon oil. When oil is hot, add bok choy or asparagus. Stir-fry for 1
minute. Add water, cover, and cook until vegetable is crisp-tender (about 2
minutes for bok choy, 3 minutes for asparagus). Add green onion and cook for
30 seconds. Stir chicken broth mix ture/ add to pan, and cook, stir ring/
until sauce bubbles and thickens.
To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable sauce. Makes 4
servings.
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