Noodles in three-flavored sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Noodles |
| ¼ | pounds | Roast pork |
| 1 | Spanish onion | |
| 1 | Tomato | |
| ½ | cup | Catsup |
| 1 | teaspoon | Hoisin sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper (up to) |
| 3 | tablespoons | Curry powder |
| ⅓ | cup | Stock |
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Shred roast pork. Slice onion. Peel tomato, then cut in wedges.
3. Combine catsup, hoisin sauce, salt, sugar and pepper.
4. In a dry pan, cook curry powder over low heat, stirring constantly for a few seconds. Add onion and continue stirring until curry becomes pungent.
5. Stir in stock, then roast pork, and heat quickly.
6. Stir in catsup-hoisin mixture and mix well to blend.
7. Gently stir in tomato wedges only to heat through.
8. Transfer noodles to a preheated bowl and pour the sauce over. Arrange tomatoes decoratively on top and serve. VARIATION: In step 8, instead of pouring the sauce over the noodles, add the noodles to the pan and stir in to blend and heat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .