Chineses Birthday Noddles

INGREDIENTS:

1/2  pound fresh spinach
1/2  pound Chinese noodles
1     tablespoon sesame oil
1     cup  vegetable stock
1     tablespoon dark soy sauce
1     teaspoon sesame oil
1/2  teaspoon  cornstarch dissolved in 1 tsp cold water
1/2  teaspoon  salt
6     eggs
2     tablespoons   chives -- chopped

METHOD:

Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.

Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.

Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.

While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.