On Myon (Hot Noodle Soup)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4

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`INGREDIENTS:`
3 t oil	1 ea medium size onion, cut into 2-inch long slices	10 ea chinese chives, cut into 2-inch long pieces
2 ea scallions, cut into 2-inch long pieces	1 ea small zucchini (1/4 pound) cut into julienne strips	1/2 t salt
1/4 lb rib or sirloin steak cut into 1-inch julienne strips	3 cups water	1/4 t pepper
1 bn of japanese thin wheat noodles	1 ea egg, beaten

`1`	Heat 2 teaspoons of the oil in a skillet and stir-fry the onion, chives scallions and zucchini for 2 minutes, to partially cook them. During the frying sprinkle with the salt. Set aside.
`2`	Stir-fry steak in a soup pan without oil over low heat until the color changes. Add the water and bring to a boil. Remove the dark foam that rises. Now add all the stir-fried vegetables, cover the pan, and simmer over low heat for 5 minutes. Adjust the salt at this time and add the pepper.
`3`	In another pan, cook the noodles. Cover the pan for a few seconds, bring the water to a boil, then rinse the noodles under cold water. Set aside.
`4`	Heat the balance of the oil (about 1 teaspoon) in a skillet and pour on the egg to prepare a large pancake. Fry over moderate heat for 1 minute, turn over and fry the other side for a few seconds. Remove and spread the pancake flat to cool. Then fold it in half and cut into thin slices for the garnish.
`5`	To serve the soup, divide the noodles among 4 soup bowls. Pour in the hot soup with its vegetables and beef, and garnish with the egg slices. Serve hot.