Egg Noodles In Rich Hoisin Gravy

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese		1	Servings

INGREDIENTS

3	T	Hoisin sauce
2	T	Soy sauce
1	T	Asian sesame oil, divided
		use
3	c	Chicken stock or broth
2	T	Peanut or vegetable oil
2		Cloves garlic, minced
1	T	Minced ginger
1	lb	Pork buff or boneless loin
		minced
1	T	Chinese rice wine or dry
		sherry
2	T	Cornstarch mixed with 4
		tablespoons stock or
		water
1/4	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 527 Calories From Fat: 173 Total Fat: 19.2g Cholesterol: 60.2mg Sodium: 3642mg Potassium: 641.9mg Carbohydrates: 52.5g Fiber: 3.4g Sugar: 19g Protein: 21g