8 oz Bean sprouts
6 oz Cooked pork; finely shredded
1 Celery rib; cut diagonally
2 Carrots; diagonally cut
6 Green onion; thinly sliced
DRESSING:
1/4 c Chile orange oil
3 tb Soy sauce
1 tb Sugar
GARNISH:
1 bn Cilantro; chopped
1/4 c Cashew nuts
In a large kettle, heat 4 quarts of water until boiling, add the
noodles and cook until done. Remove the noodles and rinse in cold
water to stop the cooking process. Heat additional water in the
kettle until very hot but not boiling. Blanch the bean sprouts for
10 seconds in hot water. Remove and plunge the sprouts in cold
water to stop the cooking process.
To make the dressing, combine the chile oil, soy sauce, and sugar
in a bowl and blend well. Toss the noodles in 1/2 of the dressing
and place them on a large serving platter. Toss the bean sprouts,
pork, celery, carrots, and onions with the remaining dressing and
heap on the noodles. Garnish with the cilantro and cashews and
serve.
