| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | Chinese, Dim sum, Mc | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Egg noodles* |
| 1/2 | lb | Ground pork |
| 1 | c | Cucumber, shredded |
| 2 | T | Bean sauce, up to 3 |
| 2 | Garlic cloves, minced up to | |
| 1/4 | t | White pepper |
| 1/4 | t | Salt |
| 1/2 | t | Sugar |
| 2 | T | Chicken broth or water |
| 1 | T | Oil |
INSTRUCTIONS
3 Recipe is included in this collection. PREPARATION: Parboil noodles in a pot of water with 3 T. oil for 3 minutes. Rinse under cold water and drain well. COOKING: In wok, heat 1 tbsp. oil. Brown pork with minced garlic and bean sauce until pork is done. Add remainder of seasonings and water. Mix well. Divide noodles into 2 or 3 portions according to appetite. Place in soup bowl. Spoon pork mixture on one side of the noodles and garnish the other side with the shredded cucumber. Serve. DO AHEAD NOTES: Do through cooking of the pork mixture. Before serving, reheat mixture and spoon over cold noodles. COMMENTS: This is a very popular northern dish in which the noodles are served chilled. If you like yours hot (flavor wise), add 1/2-1 tsp. chili oil when you stir fry and you'll become a fire breathing dragon! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Recipe by: "Dim Sum" by Rhoda Fong Yee Posted to MC-Recipe Digest V1 #991 by The Meades <kmeade@idsonline.com> on Jan 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 474
Total Fat: 52.9g
Cholesterol: 104.9mg
Sodium: 1066.5mg
Potassium: 374.8mg
Carbohydrates: 33.7g
Fiber: 2g
Sugar: 2.5g
Protein: 19.8g