1 package egg noodles
2 L pork or beef stock or chicken - match meat or use veg stock
handful of what ever mushrooms you like (I would obiously reccomend asian ones) enough to put a small bunch of sliced in each bowl
a few pieces of whatever left over meat you - small amount for each bowl
Ok:
cook noodles, devide into bowls
clean and slice mushrooms - a few in each bowl
heat stock, add a little pepper sause if you like spice, or some garlic, or some toasted sesmie oil or all of the above
add meat to hot stock - to warm meat and to let any sauce on meat incorprate into stock
take out meat and devide into each bowl
pooch small eggs - one for each bowl - hard soft - what every you like
add stock to bowls
top with egg
top egg with garnish (fresh celintro/chives/chillies)
serve immediatly
So ya, 3 pots. One for noodles, one for eggs and one for stock. but it is a really nice way to use left over meat without recooking the hell out of it.
You can also do it with raw fresh meat, sliced thinly and allow stock to cook it on the table when serving.
Wed Sep 03, 2008 3:41 pm