• 'Maters - 10

    From Dave Drum@1:3634/12 to All on Monday, August 01, 2022 12:41:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Taiwanese-Style Tomato & Egg Noodles
    Categories: Vegetables, Herbs, Pasta
    Yield: 4 servings

    1/4 c + 2 tb canola oil; divided
    4 lg Eggs; lightly beaten
    1/3 c Thin sliced fresh ginger
    3 tb Fine chopped garlic
    1/2 c Thin sliced scallions;
    - divided
    28 oz Can whole, peeled tomatoes
    4 Bundles (1 1/4 oz ea) dried
    - Taiwanese-style sliced
    - noodles
    3 tb Sesame oil; more for
    - drizzling
    1 ts Hondashi; instant dashi
    - powder
    1/2 ts Fine ground white pepper
    Salt

    To a large pot over medium heat, add 3 tablespoons
    canola oil. When the oil shimmers, add the eggs and
    cook, stirring and folding gently with a wooden spatula
    to scramble until cooked, about 2 minutes. Transfer the
    eggs to a small bowl and set aside.

    In the same pot over medium heat, heat the remaining 3
    tablespoons canola oil. When the oil shimmers, add the
    ginger and cook, stirring frequently, until lightly
    browned, 1-2 minutes. Add the garlic and half of the
    scallions and continue stir frying until fragrant and
    the ginger turns golden brown, 5-7 minutes more. Turn
    the heat to high, then add the canned tomatoes. Using a
    wooden spatula, coarsely crush the tomatoes into chunks,
    then add 8 cups cool water, the reserved eggs, sesame
    oil, Hondashi, and white pepper. Bring to a boil, then
    lower the heat to simmer and cook until the flavors come
    together, 10-15 minutes. Season to taste with kosher
    salt and keep the broth hot while you cook the noodles.

    Meanwhile, bring a large pot of generously salted water
    to a boil over high heat. Drop the noodles into the
    boiling water and cook, stirring occasionally, until
    tender, about 3 minutes. Drain the noodles and divide
    between 4 large soup bowls. Ladle the tomato and egg
    soup over the noodles, garnish with the remaining
    scallions, drizzle with additional sesame oil, and serve
    hot.

    RECIPE FROM: https://www.saveur.com

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