Chinese Birthday Noodles

15 mins
Pasta Dishes

1/2 pound fresh spinach
1/2 pound Chinese noodles
1 tablespoon sesame oil
1 cup vegetable stock
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornstarch dissolved in 1 tsp cold water
1/2 teaspoon salt
6 eggs
2 tablespoons chives -- chopped

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.