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Ingredientes
- 1 c. Chicken broth
- 2 Tbsp. Cornstarch
- 2 Tbsp. White vinegar
- 1 tsp Soy sauce
- 1 tsp Sugar
- 1/8 tsp White pepper
- 1/2 lb Chinese noodles, cooked, liquid removed & warm
- 1 tsp Sesame oil
- 1 Tbsp. Soy sauce
- 1 Tbsp. Salad oil
- 2 c. Bok choy, cut in 2 inch lengths
- 1 Tbsp. Water
- 1 whl green onion, thinly sliced
- 4 x Warm poached Large eggs
Direcciones
- In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss warm noodles with the sesame oil and the 1 Tablespoons soy sauce. Heat a wok over high heat. When pan is warm, add in the 1 Tablespoons oil.
- When oil is warm, add in bok choy. Stir fry for one minute. Add in water, cover and cook till vegetable is crisp-tender (about 2 min). Add in green onion and cook for 30 seconds. Stir chicken broth mix, add in to pan, and cook, stirring, till sauce bubbles and thickens. To serve, arrange noodles into nest shapes on 4 serving plates. Slide a warm poached egg into each nest, then spoon over vegetable sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 88 | 25% |
| Total Fat 9.85g | 12% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 587mg | 24% |
| Potassium 236mg | 7% |
| Total Carbs 53.97g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.0g | 1% |
| Protein 9.62g | 15% |
