| 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 | tb | Bean sauce; up to 3 |
| 2 | Garlic cloves; minced; up to 3 | |
| 1/4 | ts | White pepper |
| 1/4 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Chicken broth or water |
| 1 | tb | Oil |
INSTRUCTIONS
*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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