NOODLE SOUP WITH QUAIL EGG

               4-6 cups water
               1/2 lb. fresh egg noodles
               3/4 tsp. salt
               2 tsp. soy sauce
               1 tsp. peanut oil
                  few drops sesame oil
                  pinch white pepper
                12 quail eggs, boiled and shelled
                3 green onions, finely cut
                8 cups boiling vegetables stock    

Bring water to boil.
      Add salt and noodles.
      Cook 3-5 minutes until just tender.
      Drain, then rinse in cold water.
      Drain again.
      Place noodles in a large tureen.
      Add soy sauce, peanut and sesame
             oils and pepper.
      Toss well to mix.
      Arrange eggs and green onions over
              noodles.
      Pour over stock and serve at once
               with the sauce of your choice.
      Quail eggs taste particularly delicious
               with szechuan sauce.


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