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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