EGG DROP NOODLES RECIPES

Steps:

• Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
• Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.

Steps:

• Season the tomatoes with salt and allow them to sit for a couple of minutes before using. Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg. Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.