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Pea Starch Noodles And Egg Sauce

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My mom used to make a lot of this Pea starch Noodles And Egg Sauce at home. We always enjoyed it and your family too will enjoy this Pea starch Noodles And Egg Sauce recipe if they are fond of Chinese meals. Give it a try
  Water 8 Cup (128 tbs)
  Pea starch noodles 1 Pound
  Stock 3 Cup (48 tbs)
  Soy sauce 3 Tablespoon
  Sherry 2 Tablespoon
  Eggs 3
  Scallion stalks 2
  Oil 1 Tablespoon

1. Bring water to a boil; add peastarch noodles and cook 15 to 20 minutes. Then drain, rinse with cold water, and drain again. Transfer noodles to individual serving bowls.
2. Heat stock; then stir in soy sauce and sherry.
3. Meanwhile beat eggs and cut scallion stalks in 1-inch sections.
4. Heat oil. Add scallions and stir-fry until translucent; then stir in eggs. While eggs are still liquid, stir in heated stock mixture; and cook, stirring, over moderate heat until the mixture comes to a boil but the eggs have not completely set.
5. Pour the egg sauce over the noodles and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 526 Calories from Fat 318

% Daily Value*

Total Fat 36 g54.8%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 641.4 mg213.8%

Sodium 4036.7 mg168.2%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.1 g4.6%

Sugars 2.6 g

Protein 38 g76.1%

Vitamin A 21.4% Vitamin C 10.6%

Calcium 13.1% Iron 22.9%

*Based on a 2000 Calorie diet

Pea Starch Noodles And Egg Sauce Recipe