| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Asian, Pasta |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless centercut pork loin; julienned |
| 4 1/2 |
tb |
Corn oil |
| 2 |
c |
Onion; julienned |
| 1 |
ts |
Crushed red pepper |
| 4 |
c |
Chinese Napa cabbage; julienned |
| 1 |
c |
Carrot; grated |
| 1 1/2 |
tb |
Rice wine OR sake |
| 3/4 |
lb |
Dried Japanes ramen OR angel hair |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Fresh ginger root; minced |
| 1 |
tb |
Garlic; minced |
| 1/4 |
c |
Soy sauce |
| 3 |
tb |
Rice wine OR sake |
| 1 1/2 |
tb |
Sugar |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Toasted sesame seeds |
INSTRUCTIONS
MARINADE
SAUCE
Mix together Marinade ingredients, add the meat and let marinate for 30
minutes.
Cook noodles until just tender, rinse, and drain.
Mix together Sauce ingredients.
Heat a wok or a skillet, add 3 T. of oil, and heat until near smoking. Add
the pork, stir-fry until the shreds separate and change color, remove, and
drain. Wipe out the pan and reheat.
Add the remaining oil and heat over high heat until hot. Add the onion and
crushed pepper, and stir-fry about 1 minute, and add the carrots and rice
wine. Cook for another minute and add the Sauce. Heat until boiling. Add
the cooked pork and the noodles, and toss lightly to blend. Transfer to a
platter and serve immediately.
Makes 6 servings.
NOTE: "When I'm rushed, which is most of the time, I use the instant
"ramen", discarding the flavor package, dipping the noodles into boiling
water, and tossing them quickly in the Sauce."
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Recipe by: Asian Noodles - Nina Simonds
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
MM_Buster v2.0l.
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