Birthday Noodles

Photo: flickr user avlxyz

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

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.

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.

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.

While the eggs are poaching, divide the noodles among six soup bowls.

Place a portion of the spinach on top of each, then a poached egg.

Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.