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Peastarch Noodles And Egg Sauce

Yield: 4 Servings

Ingredients and directions for this recipe

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

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.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,

See also:
Previous recipe Peasecods
Next recipe Peas~ Potato & Eggplant Curry

Or try one of these recipes:
Jack & Dill Squares
Spinach Balls #1