Noodles with Egg Sauce

Total time: 25 minutes
    I use spaghetti for this, but rice noodles should work, as well. The simmering stock is whisked into the eggs to 'temper' them, so they will be more like a sauce than scrambled eggs.

 Ingredients:

• 3oz (90gr) spaghetti, for spaghetti, about 3/4" (2cm) circle
• 2 green onions, white and light green only
• 1 tsp olive oil
• 1 tsp sesame oil
• 1 cup (8oz, 240ml) chicken stock
• 2 tbs sherry
• 1 tsp soy sauce
• 2 eggs

 Instructions:

• Cook pasta according to package instructions.  Drain. 
• Trim and slice green onion.
• Heat oils in drained pasta pan, over medium heat.  Add green onion and sauté lightly, about 1 minute.
• Add stock, sherry and soy sauce; bring to a simmer. Reduce heat to medium low.
• Whisk eggs.
• When stock is simmering, whisk 2 tbs of hot stock into eggs.
• Immediately whisk eggs into hot stock.
• Immediately after that add pasta, stirring and tossing to heat through and coat noodles without curdling eggs.  (Tongs work best.) Serve.