| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Noodles |
| 1/4 |
lb |
Roast pork |
| 1 |
|
Spanish onion |
| 1 |
|
Tomato |
| 1/2 |
c |
Catsup |
| 1 |
ts |
Hoisin sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper (up to) |
| 3 |
tb |
Curry powder |
| 1/3 |
c |
Stock |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Shred roast pork. Slice onion. Peel tomato, then cut in wedges.
3. Combine catsup, hoisin sauce, salt, sugar and pepper.
4. In a dry pan, cook curry powder over low heat, stirring constantly for a
few seconds. Add onion and continue stirring until curry becomes pungent.
5. Stir in stock, then roast pork, and heat quickly.
6. Stir in catsup-hoisin mixture and mix well to blend.
7. Gently stir in tomato wedges only to heat through.
8. Transfer noodles to a preheated bowl and pour the sauce over. Arrange
tomatoes decoratively on top and serve. VARIATION: In step 8, instead of
pouring the sauce over the noodles, add the noodles to the pan and stir in
to blend and heat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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