| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Noodles |
| 1/4 | lb | Roast pork |
| 1 | Spanish onion | |
| 1 | Tomato | |
| 1/2 | c | Catsup |
| 1 | t | Hoisin sauce |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 2 | up to | |
| 3 | T | Curry powder |
| 1/3 | c | Stock |
INSTRUCTIONS
Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Shred roast pork. Slice onion. Peel tomato, then cut in wedges. Combine catsup, hoisin sauce, salt, sugar and pepper. In a dry pan, cook curry powder over low heat, stirring constantly for a few seconds. Add onion and continue stirring until curry becomes pungent. Stir in stock, then roast pork, and heat quickly. Stir in catsup-hoisin mixture and mix well to blend. Gently stir in tomato wedges only to heat through. Transfer noodles to a preheated bowl and pour the sauce over. Arrange tomatoes decoratively on top and serve. VARIATION: In step 8, instead of pouring the sauce over the noodles, add the noodles to the pan and stir in to blend and heat. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 51.8mg
Sodium: 2085.6mg
Potassium: 720.5mg
Carbohydrates: 46.2g
Fiber: 4.2g
Sugar: 11.5g
Protein: 16g