Tossed noodles (szechuan)
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Tossed noodles (szechuan)
  Noodles    Side dish  
Last updated 6/12/2012 1:27:07 AM. Recipe ID 61879. Report a problem with this recipe.
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      Title: Tossed noodles (szechuan)
 Categories: China, Side dish, Pastas, Update
      Yield: 2 Servings
MMMMM---------------------YIELD: 4 SERVINGS--------------------------
    1/2 lb Pork tenderloin; - chopped
           -into 1/2 inch cubes
      1 ts Dry sherry
      1 ea Tb -water
      2 ts Cornstarch
    1/4 c  Red bean paste
      1 ea Tb Sesame oil
      2 ea Tb Sugar
    1/4 c  Soy sauce
      1 ts Dry sherry
      1 c  Vegetable oil
      1 lg Onion; diced
      4 cl Garlic; crushed
      2 qt -water
      2 c  Fresh bean sprouts
           -Cold water
      1 ts Salt
      1 ts Vegetable oil
      1 lb Fresh noodles; or
    1/2 lb Dry noodles
      2 c  Cooked carrots; shredded
      2 c  Cucumber; shredded peeled
           Combine marinade
           -ingredients in a small
           -bowl; mix
           Well; add pork, let stand
           -20  minutes;  combine
           Ingredients for seasoning
           -sauce in small bowl; mix
           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 ++++-

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Recipe ID 61879 (Apr 03, 2005)

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