Tossed Noodles (Szechuan)
chinese, noodles, pasta, side dish
----YIELD: 4 SERVINGS----
1/2 lb pork tenderloin; - chopped into 1/2 inch c
1 ++++++++++++++++++++++++-mar inade+; +++++++++++++++++++++ ++-
1 teaspoon dry sherry
1 tb -water
2 teaspoon cornstarch
1 ++++++++++++++++++++++season ing sa; uce++++++++++++++++++++++
1/4 cup red bean paste
1 tb sesame oil
2 tb sugar
1/4 cup soy sauce
1 teaspoon dry sherry
1 cup vegetable oil
1 large onion; diced
4 centiliter garlic; crushed water
2 cup fresh bean sprouts cold water
1 teaspoon salt
1 teaspoon vegetable oil
1 lb fresh noodles; or
1/2 lb dry noodles
2 cup cooked carrots; shredded
2 cup cucumber; shredded peeled
1 combine marinade ingredients in a s; mall bowl, mix
1 well; add pork, let stand 20 m
1 ingredients for seasoning sauce in; small bowl, mix
1 till smooth.
Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top. Garnish with carrots, cucumber and blanched bean sprouts. Toss lightly before serving. Yield: 6 bowls. Source: C. OZBURN ++++-
Yield: 2 servings