| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Sichuan |
Oriental, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground pork |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
Salt |
| 1 |
c |
Peanut oil |
| 3/4 |
lb |
Chinese thin egg noodles (fresh or dry) |
| 3 |
tb |
Finely chopped garlic |
| 2 |
tb |
Finely chopped ginger |
| 5 |
tb |
Finely chopped scallions |
| 2 |
tb |
Sesame paste =OR=- peanut butter |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Chili oil |
| 2 |
ts |
Salt |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Sichuan peppercorns (roasted and ground) |
INSTRUCTIONS
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a
wok or saute pan until it is hot. Add the oil and deep-fry the pork,
stirring with a spatula to break it into small pieces. When the pork is
crispy and dry, about 4 minutes, remove it with a slotted spoon and drain
on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat
the wok and add the garlic, ginger and scallions, and stir-fry for 30
seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken
stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain
the noodles well in a colander. Divide them into individual bowls or put in
large soup tureen. Ladle on the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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