*  Exported from  MasterCook  *

                       Tossed Noodles - Szechuan

Recipe By     : Chuck in Pok
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  lb            Pork tenderloin -- cubed 1/2"
                       Marinade:
  1      ts            Dry sherry
  1      tb            Water
  2      ts            Corn starch
                       Seasoning Sauce:
    1/4  c             Red bean paste
  1      tb            Sesame oil
  2      tb            Sugar
    1/4  c             Soy sauce
  1      ts            Dry sherry
  1      c             Vegetable oil
  1      lg            Onion -- diced
 40      ml            Garlic -- crushed
  2      qt            Water
  2      c             Fresh bean sprouts
  1      ts            Salt
  1      ts            Vegetable oil
  1      lb            Fresh noodles -OR-
    1/2  lb            Dry noodles
  2      c             Carrots -- shredded, cooked
  2      c             Cucumber -- peeled, shredded

Combine marinade ingredients in a small bowl; mix well; add pork, let
stand 20 minutes; combine ingredients for seasoning sauce in small
bowl; mix until 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 tb; 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 qt water to a rapid boil in a heavy 5 qt 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 ts salt and
1 ts 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

Posted by: C.Ozburn on GEnie

Formatted by: Elaine Radis (BGMB90B), Dec 1993


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