INGREDIENTS

INSTRUCTIONS

MEAT MIXTURE
This simple and hearty noodle dish is a snap to make. The most interesting
flavor here is the winter pickle which is Chinese cabbage preserved with
salt and garlic. This tasty vegetable is often cooked with meat and bland
vegetables to provide nice flavors. It is ready to use from the crock by
just giving it a quick rinse under cold water. You could use hot bean sauce
in place of bean sauce in this dish for extra zip if desired.
PREPARATION: Cook the noodles in plenty of boiling water until just done.
They should retain some "bite" and not be mushy. This will take four to ten
minutes depending on the type of noodle you use. Drain and rinse the
noodles under cold water to stop the cooking. This could be done ahead of
time if you wish.
COOKING: Bring the chicken stock to a boil, reduce the heat and keep warm.
Meanwhile heat the oil in a frying pan or wok and add the ground pork. Stir
fry over high heat until almost done, about three minutes. Add the bean
sauce and winter pickle. Stir fry for one minute longer. Remove the meat
mixture from the heat and keep warm. Reheat the noodles by dipping briefly
in boiling water if they have cooled off.
Portion the noodles into individual noodle bowls. Add the Chicken broth.
Spoon a portion of the meat mixture on top and serve at once. Makes three
to four servings.
Recipe by: Spice Merchant
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Mar 6, 1998

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