Longevity Noodles Friday, January 23, 2009


1/2 pound dried thin Chinese noodles or spaghetti
3 cups chicken broth or stock
2 TBSP soy sauce, or to taste
1 tsp sesame oil
2 tsp cornstarch mixed with 4 tsp water
White or black pepper, to taste
2 eggs, lightly beaten
3 green onions (spring onions), finely chopped
8 oz diced cooked ham


Cook the noodles according to package directions. Rinse the noodles and drain thoroughly. Divide equally into serving bowls. Bring the broth or stock to a boil over medium heat. Stir in the soy sauce, sesame oil, and pepper. Give the cornstarch and water a quick re-stir and stir it in. Remove the saucepan from the heat. Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute. Pour the hot broth over the noodles. Sprinkle on the diced ham and green onion. Serves 5 to 6.

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