| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 4 | oz | Dried rice stick noodles |
| 1 | tb | Corn oil |
| 1 | Jalapeno pepper with seeds; sliced | |
| 2 | sm | Cloves garlic; peeled and minced |
| 4 | oz | (1 cup) cooked small shrimp |
| 4 | oz | (1 cup) shredded barbecued pork |
| 1/2 | Green or red bell pepper; seeded, cored and shredded | |
| 1 | sm | Spanish onion; shredded |
| 3 | oz | Fresh bean sprouts; (up to 4) |
| 1/2 | ts | Salt |
| 3/4 | ts | Sugar |
| 3/4 | ts | Monosodium glutamate; (optional) |
| 1 1/4 | ts | Curry powder |
INSTRUCTIONS
Notes Ho Ho's Chinese Restaurant, 3956 S. Howell Ave., Milwaukee, WI. Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse in cold water. Set aside. Put wok on top of stove over high heat and heat 1 to 2 minutes or until drop of water dropped into wok sizzles. If using electric wok, heat wok to 200 degrees. Add oil, jalapeno pepper and garlic. Stir-fry a couple of seconds. Add shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds. Add rice stick noodles and cook, stirring constantly, until well mixed and noodles are heated through, 1 to 2 minutes. Add seasonings and stir until mixture is golden brown and the aroma is strong. Serve immediately. Makes 2 servings. Note: Dried rice stick noodles are available at Oriental grocery stores. Ben Leung, manager of sent the recipe Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 25, 1998
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”