2 eggs
4 to 6 snow peas (optional)
1 green pepper, chopped
1 to 4 teaspoon ginger (to taste)
1 teaspoon dried parsley
1 clove garlic, finely chopped
1/2 onion, in large chunks
1 cup favorite noodles, cooked
6 cup chicken broth
chicken meat (optional)
1 to 2 teaspoon cornstarch (as needed to thicken)
1/2 cup sautéed mushrooms (optional)
NOTE:
If using raw noodles, add more time.
Heat chicken broth in medium saucepan. Add garlic, ginger, parsley and noodles. Bring to near boil. Begin to stir broth in circular motion until a funnel (hole) appears in center of pan. Quickly add eggs. Stop stirring! Egg will string and cook. When egg is cooked, add cornstarch to thicken broth. Add chopped vegetables (sautéed mushrooms optional). Warm but do not cook thoroughly. Vegetables should be crisp. In serving bowl, top with snow peas. Serve with egg rolls or crackers. Very filling!
Serves 4 to 6.