INGREDIENTS

INSTRUCTIONS

1. Slice radishes. Peel and shred cucumber; then soak briefly in ice water.
Shred scallions and celery. Blanch bean sprouts. Trim tough stems from
Chinese parsley. Place each vegetable in a separate serving dish.
2. Prepare egg threads (see "How-to Section"). Place in another serving
dish.
3. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
4. Mince or grind pork, together with ginger root and remaining scallions.
5. Mix soy jam and water in a bowl.
6. Heat oil. Add pork mixture and stir-fry until pork loses its pinkness (1
to 2 minutes).
7. Stir in diluted soy jam and cook, covered, 10 minutes over medium heat,
stirring frequently.
8. Transfer noodles to individual bowls. Place the meat sauce mixture in a
serving bowl at the center of the table, with the dishes of vegetables and
egg threads nearby. (To eat: the diner spoons 1 or 2 tablespoons of the
meat sauce over his noodles, then takes a little of each vegetable and the
egg threads and mixes them all together.)
NOTE: This is the family-style way of serving noodles. (Sometimes the
noodles are soft-fried first.) Various dishes of diced cooked meat and
seafood, diced hardboiled eggs and crushed walnuts or almonds can also be
served with the noodles. When they are, a meatless sauce is generally used.
(See "Chicken Stock Sauce for Noodles".) VARIATIONS:
1. For the soy jam, substitute 8 tablespoons yellow bean paste and 4
tablespoons soy sauce, and mix with the water. Simmer 15 minutes in step 7;
then stir in 1 teaspoon sugar.
2. For the soy jam, substitute 1 cup hoisin sauce. Add in step 7 and stir
in to heat. Then gradually add the water and cook 10 minutes as above.
3. In step 6, before stir-frying pork, add to the hot oil 1 garlic clove,
crushed, and/or a few drops of sesame oil.
4. For the individual vegetables, substitute the following, tossed together
and blended: 2 cups celery, shredded and blanched; 1 cucumber, peeled and
shredded; 1 tablespoon peanut oil; 1 tablespoon light soy sauce; 1/2
teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon sesame oil and a dash of
pepper.
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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