Longevity Noodles
Look for extremely long noodles — the length symbolizes a long life — in Asian markets and in the specialty aisle at supermarkets. Etiquette requires first serving the eldest members at the table, a sign of respect.
Ingredients
1 pound thin dry egg noodles or ramen noodes (discard seasoning packet)
1/2 teaspoon salt
3 cups chicken broth or stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 teaspoons water
2 eggs, lightly beaten
2 scallions, sliced diagonally
Oil for cooking
Directions
Fill a large stockpot with water, add salt and bring to a boil. Plunge the noodles into the boiling water. Parboil quickly, using a chopstick or wooden spoon to encourage the noodles to separate. Drain as soon as the noodles are soft, and divide noodles equally among 4 bowls.
Bring the broth or stock to a boil over medium heat. Add soy sauce and sesame oil. Stirring, add the liquid cornstarch mixture, and continue stirring to thicken. Remove from heat.
Heat 1 tablespoon of vegetable oil in a wok or large frying pan. Add eggs and stir, immediately adding the broth mixture, and bring to a boil. Do not allow eggs to set; the sauce will resemble egg flower soup. Pour this mixture over the noodles, garnish with scallion slices, and serve immediately.
Serves 4. Lovely with stir-fried vegetables, dumplings and sliced, heated Asian rice cakes (available at Asian markets).
