Name: Egg Noodles in Rich Hoisin Gravy
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

The causes of backsliding are many. We have pretended to be living a more devoted life than was actually the case; we neglected to watch unto prayer; we allowed secret sin to eat out the heart of our piety…or we yielded to temptation…or we yielded to the fear of man, and drifted with the multitude to do evil; or we became prosperous, and trusted only in our wealth; or poor, and succumbed to covetousness and the bitterness of despair.

F.B. Meyer

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

A Message from our Provider:

“Jesus: If only you knew . . .”

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne