Symbolizing a long life, this is a popular dish on birthdays and other celebratory occasions.
- 8 cups water
- 1/2 teaspoon salt
- 1 pound dried thin egg noodles or spaghetti
- 3 cups chicken broth or stock
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 2 eggs, lightly beaten
- 2 green onions, sliced diagonally into thirds
- 2 - 3 tablespoons cooked ham, sliced 1/4-inch thick
- Oil for cooking
Bring the salted water to a boil and parboil the noodles, using chopsticks to separate them. (If substituting spaghetti, cook according to package directions). Rinse the noodles repeatedly in cold water and drain thoroughly. Divide the noodles equally among four soup bowls.
Bring the broth or stock to a boil over medium heat. Stir in the soy sauce and sesame oil. Add the cornstarch mixture last, stirring to thicken.
Heat wok and add 1 tablespoon vegetable oil. Add the eggs and stir. Add the broth or stock mixture and bring to a boil but don't allow the eggs to set. Pour the mixture over the noodles and garnish with green onion and ham.
Variations: Instead of using a wok, lightly stream the beaten egg into the heated sauce mixture with a fork. Pour the mixture over the noodles and garnish with the green onion and the sliced ham as in the recipe above.
Another variation I've seen calls for using the wok to poach the eggs. The poached eggs are placed on the noodles and the sauce is poured over.
For a contrast in texture and color, add a green vegetable.
Yield: 4 Servings