catonese noodles

Categories
Main dishes
Pork & ham
Breads
Muffins & r
Yield
1 Servings
MeasureIngredient
1 small Onion -- (sliced)
Stalk celery -- (sliced)
⅓  Head green cabbage --
  (sliced)
  Oil, soy sauce, cornstarch
  Sesame oil, oyster sauce --
  Salt and pepper
  Garnish:
Scrambled eggs -- thinly
  Sliced
1 cup Barbequed pork -- sliced
½ cup Sm
  Green onions -- for garnish
  Noodles-rice noodles,egg --
  Noodles/vermicelli)
To 1 1/2 lbs pork or beef
 slice Thinly
  Cooked bay shrimp

Marinade Meat in 4 tablespooons soy sauce and sprinkle with garlic powder to taste. Mix in 1 teaspoon of oil so marinade will cling to meat. (All ingredients must be sliced and prepared beforehand for quick sauteing) Method 1. Boil water and cook noodles. A dente! Drain well and rinse with cold water and sprinkle with some sesame oil. Spread on a serving platter. 2 Saute cabbabe adding a little salt and pinch of sugar to taste.

Set aside. All veggies should retain their crispness. Pan fry celery and onion together adding salt to taste and set aside. 3. Add oil to pan and saute pork or beef. (Sliced thinly for quick cooking) Add 2 teaspoons of oyster sauce to gravy and season with salt and pepper. Thicken gravy with a little water and cornstarch and add celery and onion. Do not recook.

Spread over the noodles and cabbage. Garnish with egg strips, sliced barbequed pork, ham and cooked bay shrimp. Sprinkle with sliced green onions. Can be eaten hot or cold. Note. Any king of veggies in season can be used such as bens or broccoli, etc.

Recipe By : RUBYdakoda

From: Western Mexican Cookbook

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