Birthday Noodles
By: Anonymous
Published: Thursday, February 11, 2010 - 5:36am

Ingredients




pound Fresh spinach
pound Chinese noodles
1 tablespoon Sesame oil
1 cup Vegetable stock
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
teaspoon Cornstarch dissolved in 1 tsp cold water
teaspoon Salt
6 Eggs
2 tablespoons Chives, chopped

Preparation

1 Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve. 2 Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve. 3 Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes. 4 While the eggs are poaching, divide the noodles among six soup bowls. 5 Place a portion of the spinach on top of each, then a poached egg. 6 Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.