"long Life" Noodles With Egg


110 gr long life egg noodles
5 ml sesame oil
7,600 ml water
1 gr salt
30 gr spinach
3 gr cornstarch paste
4 eggs
2 green onions
240 ml chicken broth
55 gr ham
16 ml dark soy sauce


among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. ----