Catonese noodles
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Catonese noodles
Last updated 6/12/2012 1:12:37 AM. Recipe ID 40650. Report a problem with this recipe.
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      Title: Catonese noodles
 Categories: Main dishes, Pork & ham, Breads, Muffins & r
      Yield: 1 Servings
      1 sm Onion -- (sliced)
      1    Stalk celery -- (sliced)
    1/3    Head green cabbage --
           Oil, soy sauce, cornstarch
           Sesame oil, oyster sauce --
           Salt and pepper
      2    Scrambled eggs -- thinly
      1 c  Barbequed pork -- sliced
    1/2 c  Sm
           Green onions -- for garnish
           Noodles-rice noodles,egg --
      1    To 1 1/2 lbs  pork or beef
        sl 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.

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Recipe ID 40650 (Apr 03, 2005)

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