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.
