Serves: 4
Total Calories: 643
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Peastarch Noodles And Egg Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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