This is an easy, but somewhat intimidating, pasta dish that works well as part of a Chinese meal or as a side dish to a Chinese meat or seafood main course.
Sometimes, we just want a change from the usual rice.
It’s easy because it’s just a few ingredients and goes together quickly.
It can be intimidating because it has to be finished quickly for the egg to make a sauce rather than scrambled eggs. Still easy, though.
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PrintNoodles with Egg Sauce
The simmering broth is whisked into the eggs to ‘temper’ them, so they will be more like a sauce than scrambled eggs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
- 3oz (90gr) spaghetti
- 1shallot, finely chopped
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 cup (8oz, 240ml) chicken broth
- 2 tbs sherry
- 1 tsp soy sauce
- 2 eggs
Instructions
- Cook pasta according to package instructions. Drain.
- In drained pasta pan, over medium heat, heat oils.
- Add shallot and sauté lightly, about 1 minute.
- Add broth, sherry and soy sauce; bring to a simmer.
- Reduce heat to medium low.
- Whisk eggs.
- When broth is simmering, whisk 2 tbs of hot broth into eggs.
- Immediately whisk eggs into hot broth.
- Immediately after that add pasta, stirring and tossing to heat through and coat noodles without curdling eggs. Use tongs (best) or 2 forks
- Serve.
Notes
I used spaghetti for this, but you can substitute rice noodles – or udon, soba, ramen, etc,
Substitute 2 green onions, sliced thinly for the shallot.
We had this with Stir-Fried Scallops
Here is an interesting bit of nothing for your amusement. We all need a small laugh on occasion.
I just googled the word ‘tongs’. It’s a kitchen tool that I use every day, but, I wanted to double check and make sure that ‘tongs’ was still the common name for it. Words and word usage do change and I haven’t been in a ‘kitchen store’ in ages.
So I googled it.
As usually happens to me (living in France and all) my results were half in French and half in English.
The English results showed shiney, stainless steel utensils used for grasping food to turn or remove from heat.
The French results displayed 2 items: first were lots of feet wearing flip flops (what I called thongs in my childhood) and the second were lots of, er, ‘bottoms’ wearing skimpy underwear or bikinis (what I call thongs now).
French for tongs (kitchen tool) is pinces.
French for thongs (flip flops or bum-baring undies or bikini bottoms) is tongs or, in the latter, singular lanière.
One never knows what one doesn’t know.
Now you know…
I like this! A Chinese version of Carbonara.
It’s not just French/English that has this odd quirk. I’ve found it in other vs/vs as well though this is funny! Who knew?
There are times I have to check to see what my original search was for!