*  Exported from  MasterCook  *
                           OMELET & NOODLE DINNER
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Pasta
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Frying oil (or more)
      1/2   c            Bean sprouts
    2                    Celery stalks -- thinly sliced
    8                    Snow peas -- in fine julienne
      1/4   c            Thinly sliced scallions
      1/2   lb           Diced ham
    2       tb           Soy sauce
    1       tb           Cornstarch
    9                    Eggs -- beaten
      1/4   c            Water
      1/2   lb           Fresh Chinese noodles
    1       tb           Dark sesame oil
    1       tb           Minced garlic
    2       ts           Minced ginger
      1/4   ts           Red pepper flakes
    2       c            Low-sodium chicken broth
    1       c            Bottled clam juice
    3       tb           Soy sauce
    2       tb           Rice or white vinegar
      1/4   c            Dry sherry
    2       c            Shredded iceberg lettuce
   This omelet-noodle combination is a bit of nostalgia
   for people who loved the Chinese-American restaurants
   of the '50s and '60s.
   HEAT 1 TEASPOON OIL in a wok or skillet over high
   heat; when the pan is nearly smoking, add the sprouts,
   celery and snow peas. Cook, stirring constantly, for 1
   minute and immediately pour the veggies into a work
   bowl. Add scallions, ham and soy sauce. Sprinkle in
   cornstarch and mix well. Add eggs and water, and mix.
   Set the mixture aside. Cook the noodles for 5 minutes
   in boiling salted water. Drain and set aside. Combine
   sesame oil, garlic and ginger in a soup pot and place
   over low heat. Cook 1 minute. Add pepper flakes,
   broth, clam juice, soy sauce, vinegar and sherry.
   Cover, increase heat to medium, and boil 5 minutes.
   Heat oil (about 3/8-inch depth) in a large skillet
   over high heat and add 3-ounce ladles of the egg
   mixture. Cook until edges puff, about 1 minute, flip
   and cook on the other side for about 30 seconds.
   Remove omelets and drain on towels. Cover and keep
   warm while preparing others. When it’s time for
   dinner, divide noodles and broth between 4 soup bowls.
   Make a bed of shredded lettuce. Arrange omelets on top
   of lettuce. Toss some cilantro on top and serve.
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