Hot & Sour Eggs In A Noodle Nest

This comforting dish transforms simple ingredients into a restaurant-quality meal with minimal effort. The star is the delicate poached egg, which sits atop a nest of savory noodles, ready to be broken open for a creamy yolk finish. The sauce is a perfect balance of hot and sour flavors, derived from white vinegar, white pepper, and a touch of sweetness from sugar. Bright greens like bok choy add crunch and freshness, cutting through the richness of the broth. It is an ideal weeknight dinner for those craving bold, home-style Chinese flavors without the complexity. Quick to assemble and deeply satisfying, this recipe brings warmth and zest to the table.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 255.8

Description

This comforting dish transforms simple ingredients into a restaurant-quality meal with minimal effort. The star is the delicate poached egg, which sits atop a nest of savory noodles, ready to be broken open for a creamy yolk finish. The sauce is a perfect balance of hot and sour flavors, derived from white vinegar, white pepper, and a touch of sweetness from sugar. Bright greens like bok choy add crunch and freshness, cutting through the richness of the broth. It is an ideal weeknight dinner for those craving bold, home-style Chinese flavors without the complexity. Quick to assemble and deeply satisfying, this recipe brings warmth and zest to the table.

Ingredients

1 cup Chicken broth
2 tablespoon Cornstarch
2 tablespoon White vinegar
1 teaspoon Soy sauce
1 teaspoon Sugar
1/8 teaspoon White pepper
1/2 pound Chinese noodles, cooked, drained
1 teaspoon Sesame oil
1 tablespoon Salad oil
2 cups Bok choy, cut in 2-inch lengths
1 tablespoon Water
1 Whole Green onion, thinly sliced
4 Whole Hot poached eggs

Directions

1
In a small bowl, whisk together the chicken broth, cornstarch, white vinegar, 1 teaspoon soy sauce, sugar, and white pepper until smooth. Set aside.
2
Toss the cooked and drained noodles with sesame oil and 1 tablespoon soy sauce. Set aside.
3
Heat a wok or large skillet over high heat. Add the salad oil.
4
When the oil is hot, add the bok choy. Stir-fry for one minute.
5
Add the water, cover the pan, and cook until the bok choy is crisp-tender, about 2 minutes.
6
Add the sliced green onion and cook for 30 seconds.
7
Give the sauce mixture a quick stir and add it to the pan. Cook, stirring constantly, until the sauce bubbles and thickens.
8
Divide the dressed noodles among 4 serving plates, arranging them into nest shapes.
9
Slide a hot poached egg into the center of each noodle nest.
10
Spoon the hot vegetable sauce over the eggs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 255.8kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 2.6g13%
Cholesterol 65.3mg22%
Sodium 440.1mg19%
Total Carbohydrate 17.5g6%
Dietary Fiber 0.7g3%
Sugars 1.6g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, hot and sour, poached eggs, noodles, quick dinner, weeknight meal, asian cuisine, egg dish, bok choy, stir fry, comfort food, vinegar sauce, soy sauce, easy recipe, family dinner, spicy, tangy, protein, vegetables

Read it online: https://www.chefs-mate.com/recipe/hot-sour-eggs-in-a-noodle-nest/