Spunky Stir-fried Ramen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Asian, Pasta | 1 | Servings |
INGREDIENTS
| 1 | lb | Boneless centercut pork |
| loin julienned | ||
| 4 1/2 | T | Corn oil |
| 2 | c | Onion, julienned |
| 1 | t | Crushed red pepper |
| 4 | c | Chinese Napa cabbage |
| julienned | ||
| 1 | c | Carrot, grated |
| 1 1/2 | T | Rice wine OR sake |
| 3/4 | lb | Dried Japanes ramen OR angel |
| hair | ||
| 2 | T | Soy sauce |
| 1 1/2 | T | Fresh ginger root, minced |
| 1 | T | Garlic, minced |
| 1/4 | c | Soy sauce |
| 3 | T | Rice wine OR sake |
| 1 1/2 | T | Sugar |
| 1 1/2 | T | Worcestershire sauce |
| 1/2 | t | Toasted sesame seeds |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1805
Calories From Fat: 167
Total Fat: 18.6g
Cholesterol: 245.5mg
Sodium: 3847.2mg
Potassium: 3250mg
Carbohydrates: 277.3g
Fiber: 17.2g
Sugar: 43.6g
Protein: 127.8g