You are here: Home » Recipes » Saimin Saimin Kitchen Tested Yield 4 servings Prep 20 mins Cook 80 mins Choose other meats, vegetables and seasonings to make this dish your own favorite. Mark Boughton Photography / styling by Teresa Blacburn PrintEmail You can prep the first 3 steps of the dish hours ahead. The final cooking will only take a couple of minutes. Ingredients 8 ounces dried Chinese egg noodles1 tablespoon roasted sesame oil2 cups broccoli flowerets4 cups lower-sodium chicken broth3 slices fresh ginger8 ounces extra-firm tofu, well-drained and patted dry2 tablespoons vegetable oil, divided2 large eggs, lightly beaten and seasoned with salt and pepper1 teaspoon soy sauce1/4 teaspoon salt Freshly ground black pepper1 1/2 cups sliced bok choy or Napa cabbage1/4 pound fresh snow peas, strings removed6 ounces cooked chicken or pork, chopped or shredded1 cup fresh bean sprouts2 green onions, thinly sliced on the bias Additional roasted sesame oil for drizzling on top Instructions Cook noodles following package directions. Drain well, rinse in cold water, and combine with sesame oil in a large bowl. Cook broccoli in 2 to 3 cups boiling water 2 to 3 minutes or until crisp-tender. Drain and rinse in cold water. Drain again and set aside. Heat broth and ginger in a large saucepan over low heat about 30 minutes; do not allow it to boil. Remove ginger. Cut tofu into 1/2-inch-thick squares and blot well with paper towels. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add tofu and cook on both sides 5 to 6 minutes or until golden brown. Set aside on paper towels. Add remaining 1 tablespoon vegetable oil to pan; when hot, add egg and rotate pan to film the bottom with a thin layer of egg. When egg has set on the bottom, carefully flip it over. Slide egg crepe onto a plate and cool. Roll up to form a tight cylinder and cut crosswise into thin strips. When ready to serve, season broth with soy sauce, salt and pepper. Bring to a boil over medium-high heat; add snow peas and cabbage. Cook 1 minute. Add noodles, broccoli, pork or chicken, tofu, egg strips and bean sprouts; cook 30 seconds longer. Divide into bowls, scatter green onions on top and drizzle with sesame oil. Serve immediately. Recipe by Greg Patent.