Side Pannel
Peastarch Noodles and Egg Sauce
Peastarch Noodles and Egg Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 8 c Water
- 1/2 -(up to)
- 1 lb Peastarch noodles
- 3 c Stock
- 3 tb Soy sauce
- 2 tb Sherry
- 3 Eggs
- 2 Scallion stalks
- 1 tb Oil
Directions
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 1-inch sections.
4. Heat oil. Add scallions and stir-fry 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.
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 1-inch sections.
4. Heat oil. Add scallions and stir-fry 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.
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