Subj : 'Maters - 10
To   : All
From : Dave Drum
Date : Mon Aug 01 2022 12:42:00

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
 
MMMMM

.... Guacamole looks like zombie brains.
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