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1 cup Chicken Broth
2 tablespoon Cornstarch
2 tablespoon Vinegar, White
1 teaspoon Soy Sauce
1 teaspoon Sugar
1 dash Pepper, White
8 ounce Noodles, Cooked
1 teaspoon Sesame Oil
1 tablespoon Soy Sauce
1 tablespoon Salad Oil
1 pound Bok Choy, Cut Into 2" or 5cm Long Pieces
1 tablespoon Water
1 Green Onion, Thinly Sliced
4 Eggs, Poached
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper. Toss hot noodles with the sesame oil and the soy sauce. Add 1 tb oil to hot wok and 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 cook30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, arrange noodles into nest shapes on serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce.
2 tablespoon Cornstarch
2 tablespoon Vinegar, White
1 teaspoon Soy Sauce
1 teaspoon Sugar
1 dash Pepper, White
8 ounce Noodles, Cooked
1 teaspoon Sesame Oil
1 tablespoon Soy Sauce
1 tablespoon Salad Oil
1 pound Bok Choy, Cut Into 2" or 5cm Long Pieces
1 tablespoon Water
1 Green Onion, Thinly Sliced
4 Eggs, Poached
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper. Toss hot noodles with the sesame oil and the soy sauce. Add 1 tb oil to hot wok and 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 cook30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, arrange noodles into nest shapes on serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce.
