Holiday Noodles

This recipe for Holiday Noodles was submitted by Wu Sok, our tour guide in Beijing. Wu Sok says he can judge the quality of a Chinese restaurant by its version of this dish. Its origin is unknown, but rumor claims this dish was served to Confucius when, at age 62, he returned to his native province of Lu. The name comes from Confucius having resigned his post as Chief Minister of Lu during a sacrifice holiday ceremony, after which he went into exile for 11 years.

Serves 4

   1/2 lb.  bok choy
1 cup shredded carrots
1/2 lb. Chinese noodles
1 T hot sesame oil
1 cup vegetable broth or chicken stock
1 T soy sauce
1 tsp sesame oil
1/2 tsp cornstarch dissolved in 1 tsp cold water
1/2 tsp salt
4 eggs
2 T chopped scallion

Wash the bok choy and coarsely chop. Bring 2-1/2 qt. of water to a boil, add the bok choy and shredded carrots, and cook for 1 minute. Drain and set aside.

Bring 4 qt. of water to a boil. Stir in the noodles and cook about 3 minutes. Drain, toss with the hot sesame oil, and set aside. Combine the vegetable broth, soy sauce, sesame oil, and cornstarch dissolved in water in a small saucepan and bring to a boil. Keep warm and set aside.

Bring 1 qt. of water to a boil in a wok. Break the eggs individually into a large spoon, and slip them into the water. Reduce heat and poach the eggs for 2 minutes.

Meanwhile, divide the noodles among four soup bowls. Place some of the bok choy and carrots on top of the noodles, and follow with a poached egg. Spoon hot broth over all, sprinkle with scallions, and serve immediately.