Slurping noodles from a noodle bowl takes me back to the Friday night dinners my dad created. He would warm up a pot of broth and boil some Rose brand chinese egg noodles. Hard boiled eggs and frozen peas were the standard add-ins. Of course I loved the way the egg yolk mingled with the broth to enrich the soup. I’ve jazzed it up a bit since then, but it is essentially the same steaming, slurping, comforting meal I loved as a child. For a spicier version try my Vietnamese noodle bowl.
Prepare add-ins and arrange in small bowls. Bring the broth to a boil. Cook the noodles according to the package, drain. Arrange noodles in the center of each serving bowl. Pour 1 cup of hot broth over each bowl. Slice an egg and lay over the top of the noodles. Serve the steaming bowls along with toppings for individuals to dress their individual servings.noodle bowl
Ingredients
Instructions
chinese egg noodle bowl
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