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

Preparation:

1. Wash the spinach and remove any tough stems.
2. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute.
3. Drain, squeeze out the excess moisture, and chop coarsely; reserve.
4. Bring 4 quarts of water to a boil.
5. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside.
6. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.
7. 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.
8. 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.
9. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.

from ozemail.com.au