| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 3 | tb | Hoisin sauce |
| 2 | tb | Soy sauce |
| 1 | tb | Asian sesame oil; divided use |
| 3 | c | Chicken stock or broth |
| 2 | tb | Peanut or vegetable oil |
| 2 | lg | Cloves garlic; minced |
| 1 | tb | Minced ginger |
| 1 | lb | Pork buff or boneless loin; minced |
| 1 | tb | Chinese rice wine or dry sherry |
| 2 | tb | Cornstarch mixed with 4 tablespoons stock or water |
| 1/4 | ts | Chili oil or to taste |
| 1 | lb | Fresh Chinese egg noodles; (or 12 ounces dried) |
| Salt | ||
| 1 1/2 | c | Bean sprouts; blanched |
| 2 | Pickling cucumbers; peeled, seeded, and cut into strips1/8-inch wide and 2-inches long |
INSTRUCTIONS
This dish is traditionally served warm, but it also is delicious chilled. The pork should be minced hand, not ground. The Chinese would use egg noodles, but you can substitute readily available Japanese ramen noodles. In a bowl, whisk together the hoisin sauce, soy sauce, half the sesame oil and the chicken stock. Heat the peanut oil in a wok and stir-fry the garlic and ginger for 45 seconds, or until soft. Add the pork and stir-fry until nicely browned, about 2 minutes. Add the rice wine and stir-fry for 30 seconds. Stir in the broth mixture and bring to a boil. Stir in the cornstarch mixture and return the entire mixture to a boil; it will thicken slightly. Add chili oil to taste and keep the gravy warm. Cook the noodles in boiling salted water about 1 minute, or until done to taste. Drain well and toss the noodles with the remaining sesame oil. Divide the noodles among bowls, pour the gravy over them and garnish with bean sprouts and cucumber. Yield: Makes 6 servings. Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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