INGREDIENTS

INSTRUCTIONS

Remove the outer wrapper from the noodles, but leave the rubber hands
or string binding them intact. Soak in warm or hot tap water, until
rubber-band fits firmly. Once pliable, cut through the loop ends of
the skin with scissors to cut the noodles into manageable lengths,
then cut and discard the rubber bands or strings. Do not oversoak the
noodles. Drain well. The noodles may be refrigerated covered with
cool water or sealed airtight against drying overnight. Blend the
soy, wine, and cornstarch until smooth, in the work bowl of a food
processor fitted with the steel knife. Distribute the pork around the
blade, then process with several on-off turns to blend.
Alternatively, stir the marinade ingredients until smooth, then
combine with the pork by hand, stirring in one direction until
blended. Seal airtight and refrigerate until use, overnight if
desired. Bring to room temperature before stir-frying. Put the
ginger, scallion, and chili sauce on a plate. Combine the stock and
soy, taste and add salt if required. Arrange all the ingredients
within easy reach of your stovetop, and put a serving platter of
contrasting color in a low oven to warm. Heat a wok or a large, heavy
skillet over high heat until hot enough to evaporate a bead of water
on contact. Add the vegetable oil, and swirl to glaze the pan. When
the oil is hot enough to sizzle one bit of ginger, add the scallion,
ginger, and chili sauce, and stir until fragrant, about 10 seconds,
adjusting the heat so the mixture foams without browning. Add the
pork and stir briskly, tossing and chopping the meat to break it into
tiny bits. Adjust the heat to maintain a merry sizzle, and dribble in
a bit more oil from the side of the pan if the meat is sticking. When
the pork is gray, add the stock mixture and bring the liquids to a
simmer, stirring. Add the noodles, stir gently to coat, then add the
carrots and stir to combine. Adjust the heat to maintain a gentle
simmer and cover the pan. Simmer until most of the liquid is
evaporated, about 2 to 4 minutes, then remove the cover and turn off
the heat. Stir in the contents of the pan once or twice, sprinkle
with sesame oil, and stir to combine. Remove the mixture to the
heated platter and serve at once, while the noodles are steaming,
slippery, and fragrant. This recipe yields 2 to 3 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-03-1998
NOTES : Joe's Note:  I can't figure Emeril's reasoning for the title
of this recipe.
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If it doesn’t lead to Jesus, it doesn’t lead to God”