| 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 ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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