Pan-fried noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh thin noodles |
| Peanut oil | ||
| ⅔ | cup | Chicken broth |
| 2 | tablespoons | Peanut oil |
| 1 | pounds | Bok choy -- cut into 2-in |
| Sectio | ||
| ½ | pounds | Barbecued pork strips |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Thin soy sauce |
| 1 | tablespoon | Chinese rice wine -- =OR=- |
| Dry sherry | ||
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Cornstarch -- dissolved in |
| 2 | tablespoons | Cold chicken broth |
Directions
PORK AND VEGETABLE SAUCE
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plate and use it as a base for any dish with sauce.
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.
When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :