\tSymbolizing a long life, this is a popular dish on birthdays and other celebratory occasions. This simple version is basically an egg drop soup served over noodles – it's a nice way to use up leftover cooked ham.<\/p>\n
\tIngredients:<\/p>\n
\t8 cups water
\t1 teaspoon salt
\t1\/2 pound dried thin egg noodles or spaghetti
\tSauce:
\t3 cups chicken broth or stock
\t1 tablespoon soy sauce, or to taste
\t1 teaspoon sesame oil
\t2 teaspoons cornstarch mixed with 4 teaspoons water
\tWhite or black pepper, to taste
\tOther:
\t2 eggs, lightly beaten
\t3 green onions (spring onions), finely chopped
\t1\/2 – 2\/3 cup chopped cooked ham<\/p>\n
\tPreparation:
\tBring the salted water to a boil and parboil the noodles, using chopsticks to separate them. Rinse the noodles repeatedly in cold water and drain thoroughly. Divide the noodles equally among soup bowls.<\/p>\n
\tBring the broth or stock to a boil over medium heat. Stir in the soy sauce, sesame oil, and pepper. Give the cornstarch and water a quick re-stir and stir it in.
\tRemove the saucepan from the heat. Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute.<\/p>\n
\tPour the hot broth over the noodles. Garnish with the chopped ham and green onion.<\/p>\n
\tVariations:<\/p>\n
\tUse the wok to poach the eggs. The poached eggs are placed on the noodles and the sauce is poured over. Garnish with the green onion and the sliced ham as in the recipe above.<\/p>\n
\tFor a contrast in texture and color, add a green vegetable.
\t <\/p>\n