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Soup & Stew
4 servings
30 minutes
15 minutes
Chef Martin Yan
12 ounces Chinese egg noodles
8 asparagus spears, thinly sliced diagonally
½ cup bamboo shoots, julienned
½ cup carrots, julienned
½ cup organic celery, julienned
½ cup green onions, julienned
½ cup egg shreds (see recipe below)
¼ cup Sichuan Preserved Vegetables, julienned (Preserved Vegetable recipe)
3½ cup broth
2 tablespoons oyster flavored sauce
2 tablespoons soy sauce
1 teaspoon chile garlic sauce
Sesame seeds, toasted
Cook noodles in a pot of boiling water according to package directions. Drain, rinse with cold water, and drain again.
Place noodles into 4 soup bowls or 1 large serving bowl.
Parboil asparagus, bamboo shoots, and carrots separately in a pot of boiling water for 2 minutes. Drain each, rinse with cold water, and drain again.
Arrange asparagus, bamboo shoots, carrots, celery, green onions, egg shreds, and preserved vegetables decoratively over the noodles.
Combine the broth, oyster flavored sauce, soy sauce, and chile garlic sauce in a saucepan, and bring to a boil.
Pour the liquid over the noodles and garnish with toasted sesame seeds.
Beat 2 eggs with a pinch of salt.
Heat an 8 inch, non-stick frying pan over medium heat. Add ¼ teaspoon cooking oil to pan. Pour in ⅓ of eggs and swirl pan to cover entire bottom.
Cook until egg is lightly browned on bottom and set on top, about 1 minute. Turn the egg sheet over and cook 5 seconds, then slide out of the pan.
Repeat to make 2 more egg sheets.
When the sheets are cool, cut in half, stack, and slice crosswise into ⅛ inches shreds.
