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

 Uncle Dirty Dave's Archives

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