Yield: 4 servings
1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked, drained &
hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch engths
1 tb Water
1 Whole green onion,
thinly sliced
4 Hot poached eggs
In a bowl, blend chicken broth, cornstarch, vinegar, the
1 tsp soy, sugar, and white pepper; set aside. Toss hot
noodles with the sesame oil and the 1 T soy sauce.
Heat a wok over high heat. When pan is hot, add the 1 T
oil. When oil is hot, add bok choy. Stir fry for one
minute. Add water, cover and cook until vegetable
is crisp-tender (about 2 minutes). Add green onion and
cook for 30 seconds. Stir chicken broth mixture, add to
pan, and cook, stirring, until sauce bubbles and
thickens. To serve, arrange noodles into nest shapes on 4
serving plates. Slide a hot poached egg into each nest,
then spoon over vegetable sauce.
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