Pea Starch Noodles And Egg Sauce Recipe
My mom used to make a lot of this Pea starch Noodles And Egg Sauce at home. We always enjoyed it and your family too will enjoy this Pea starch Noodles And Egg Sauce recipe if they are fond of Chinese meals. Give it a try
Summary
CuisineChinese
Ingredients
| Water | 8 Cup (16 tbs) | |
| 1/2 to 1 pound peastarch noodles | ||
| Stock | 3 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Eggs | 3 | |
| 2 scallion stalks | ||
| Oil | 1 Tablespoon | |
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.
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.
Chef
