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Catonese Noodles

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Mexican Main dishes, Pork & ham, Breads, Muffins & r 1 Servings

INGREDIENTS

1 sm Onion — (sliced)
1 Stalk celery — (sliced)
1/3 Head green cabbage —
(sliced)
Oil, soy sauce, cornstarch
Sesame oil, oyster sauce —
Salt and pepper
Garnish:
2 Scrambled eggs — thinly
Sliced
1 c Barbequed pork — sliced
1/2 c Sm
Green onions — for garnish
Noodles-rice noodles,egg —
Noodles/vermicelli)
1 To 1 1/2 lbs pork or beef
sl Thinly
Cooked bay shrimp

INSTRUCTIONS

Marinade Meat in 4 tablespooons soy sauce and sprinkle with garlic powder
to taste. Mix in 1 teaspoon of oil so marinade will cling to meat. (All
ingredients must be sliced and prepared beforehand for quick sauteing)
Method 1. Boil water and cook noodles. A dente! Drain well and rinse with
cold water and     sprinkle with some sesame oil. Spread on a serving
platter. 2 Saute cabbabe adding a little salt and pinch of sugar to taste.
Set aside.  All veggies should retain their crispness. Pan fry celery and
onion together adding salt to taste and set aside. 3. Add oil to pan and
saute pork or beef.     (Sliced thinly for quick cooking) Add 2 teaspoons
of oyster sauce to gravy and season with salt and pepper. Thicken gravy
with a little water and cornstarch and add celery and onion. Do not recook.
Spread over the noodles and cabbage. Garnish with egg strips, sliced
barbequed pork, ham and cooked bay shrimp. Sprinkle with sliced green
onions. Can be eaten hot or cold. Note. Any king of veggies in season can
be used such as bens or broccoli, etc.
Recipe By     : RUBYdakoda
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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