Eight Precious Noodle Soup

Ingredients

• 12 ounces Chinese egg noodle
• 8 asparagus spears, thinly sliced diagonally
• 1/2 cup bamboo shoots and carrots, julienned
• 1/2 cup organic celery and green onions, julienned
• 1/4 cup Sichuan preserved vegetables, julienned
• 3 1/2 cup broth
• 2 tablespoons oyster-flavored sauce
• 2 tablespoons soy sauce
• 1 teaspoon chile garlic sauce
• Sesame seeds, toasted (for garnish)
• 2 eggs
• 1 pinch salt
• 1/4 teaspoon oil

Directions

1. Prepare the egg shreds: Beat eggs with a pinch of salt.
2. Heat an 8-inch nonstick frying pan over medium heat. Add oil to pan.
3. Pour in 1/3 of eggs and swirl pan to cover entire bottom. Cook until egg is lightly browned on bottom and set on top, about 1 minute.
4. Turn the egg sheet over and cook 5 seconds, and then slide out of the pan. Repeat steps to make 2 more egg sheets.
5. When the sheets are cool, cut in half, stack, and slice crosswise into 1/8-inch shreds. Set aside.
6. Cook noodles in a pot of boiling water according to package directions.
7. Drain noodles, rinse with cold water, and drain again.
8. Place noodles into 4 soup bowls or 1 large serving bowl.
9. Parboil asparagus, bamboo shoots, and carrots separately in a pot of boiling water for 2 minutes.
10. Drain the vegetables, rinse with cold water, and drain again.
11. Arrange asparagus, bamboo shoots, carrots, celery, green onions, egg shreds, and preserved vegetables decoratively over the noodles.
12. Combine the broth, oyster-flavored sauce, soy sauce, and chile garlic sauce in a saucepan; bring to a boil.
13. Pour the liquid over the noodles and garnish with toasted sesame seeds.