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“Long Life” Noodles with Egg

Posted 1 February, 2012 by stufftodo

  • Ready Time :
    0 min




  • 8 qts Salted water 1 /4 ts Salt
  • 1/2 lb Spinach 1 ts Cornstarch paste
  • 4 553s 2 Green onions , minced
  • 1 c Chicken Broth 1 /4 c Boiled ham, slivered
  • 1 tb Dark soy sauce


Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
among soup bowls. In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.

Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch
paste to thicken slightly.

Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
ladle one at a time; poach for 2 minutes. Place egg on spinach.

Finishing: Pour hot soup over egg. Garnish with minced onion & ham.



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