Chinese Soy Sauce Noodles AND Eggs Recipe
Yáng Chūn Miàn AND Lǔ Jīdàn
Chinese 'Soy Sauce Noodles' AND Chinese Soy Sauce Eggs (AKA: Chinese Tea Eggs)
Submitted By: Taz

Lǔ Jīdàn:
Ingredients:

8 Eggs (Dàn)
4 Cups Chinese Master Stock (Lǔshuǐ)

Preparation:
  1. Place your eggs in pot with a tight fitting lid and add enough cool water to submerge by 2 inches - Place over high heat and bring to a boil - As soon as a boil has been achieved, remove from heat and cover - Allow to sit covered for 6 minutes (use a timer - you don't want to overcook!)
  2. After 6 minutes, transfer the eggs to an ice bath and allow to cool for 10 minutes - After 10 minutes, gently peel the eggs and place them in a container with just enough room-temperature master stock to cover (apx 3-4 cups) - Cover and refrigerate for a minimum 12 hours (over night for better results)
  3. Once the eggs have 'marinated' for the allotted time you can begin to eat them - Cut lengthwise and eat them alone, serve alongside hot pot, with noodles or rice, or as a garnish for all sorts of Chinese soups and noodle dishes such as Yáng Chūn Miàn (see below)
NOTE: Can be stored in the refrigerator submerged in the master stock for up to 3 days


Yáng Chūn Miàn:
Ingredients:

1 lb Fresh Thin Chinese Wheat Noodles (Xiǎomài Miàntiáo)
4 Cups Chinese Master Stock (Lǔshuǐ)
8 Green Onions (Cōng Bào) - finely chopped
1 tsp Granulated Sugar (Táng)
2 tsp Toasted Sesame Oil (Zhīmayóu)
4 Chinese Soy Sauce Eggs (Lǔ Jīdàn)
4 Baby Bok Choy (Báicài) - cut in half lengthwise
4 Dried Black [AKA Shiitake] Mushrooms (Xiānggū)

Preparation:
  1. Place the dried mushrooms in a small bowl and cover with boiling water - Set aside for 30 minutes or until soft - Once soft, drain and gently squeeze out excess liquid - Remove stems and cut in half
  2. Bring the master stock to a boil in a medium pot over medium-high heat - Once boiling, reduce to a simmer and add the mushrooms - Allow to cook while you cook the noodles and blanch the bok choy
  3. Bring 4 quarts of water to a boil and cook your noodles to manufacturer's instructions - Drain noodles (KEEP COOKING LIQUID)
  4. Transfer 4 Cups of the noodle cooking liquid to the simmering master stock and thoroughly combine - Add the baby bok choy and allow to blanch while you assemble the noodle bowls
  5. In each of 4 serving bowls, combine an equal amount of the green onion, sugar (¼ tsp each serving), and sesame oil (½ tsp each serving) - Add 2 cups of the master stock to each serving
  6. Transfer an equal amount of the noodles to each serving - Place 2 baby bok choy halves, 2 mushroom halves, and 2 soy sauce egg halves around the outside of the noodles and serve immediately
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