| Ramen Noodle Basket Chicken Clam w/Sauce Crab Franks Long Life Vegetables Meat Platter |
| Long Life ( Ramen ) Noodles in Egg Sauce ~ In China, eggs are associated with long life. Here we have egg noodles in egg sauce; it is not surprising that this dish is called Long Life Noodles, and is usually served on birthdays. 3 packages Ramen noodles ~ Do not use spice packets. 2 eggs 1 cup (about ½ pound) red-cooked pork ~ see below 2½ cups Superior Stock (or canned chicken broth) ¾ cup red-cooked pork gravy - see below 2 tbsp soy sauce 3 tbsp dry sherry ¼ MSG (monosodium glutamate) - optional 3 tbsp cornstarch pepper to taste Preparations 1. Cook noodles (al dente), drain, and divide among 4 -5 bowls. Beat the eggs lightly for about 10 seconds. 2. Heat the stock in a saucepan. Add the gravy, soy sauce, and sherry. 3. Blend the MSG and cornstarch with ¼ cup water. Pour the mixture into the simmering stock and stir until it thickens into a sauce. 4. Trail the egg along the prongs of a fork into the soup in as thin a stream as possible. When the egg coagulates, which is almost immediately, give the soup a stir or two. 5. Add pepper to taste. 6. Pour a portion of the soup over the noodles in each of the bowls. Sprinkle with the pork cubes, and serve. Serves 4-5 Red-cooked pork & gravy 1 tbsp oil ½ pound lean pork - cut into small cubes (less than ½ inch) 1 tbsp flour ¾ cup water mixed with 2 tbsp soy sauce 1. Heat skillet, then add the oil. Brown meat well, drain and set aside. Add flour to the oil (you may have to add more oil) and lightly brown. Add the water and soy sauce, stir until thickened. 2. Use in recipe above. |
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