Cart | Track Order | Help

RECIPE SEARCH

Fried Noodles with Shredded Pork and Chives

Print Full

Source: The Heritage of Chinese Cooking

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves 4

Egg noodles originated in the southeastern provinces of China at least four centuries ago. Traditionally, they were made simply from flour and water. The generous amount of chives in this recipe, however, suggests it is a northern dish. This blending is an example of how regional specialties borrow from each other.

RECIPE INGREDIENTS

12 oz thin round fresh noodles (chow mein)

2 oz pork loin or barbecued pork (char sieu)

1/4 cup plus 2 1/2 tablespoons peanut oil

2 cups bean sprouts

6 dried Chinese mushrooms (available at Chinese stores), soaked in warm water for 45 minutes and shredded

For Seasonings:

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon fish sauce

1/4 cup chicken stock or water

6 oz chives (preferably yellow chives) cut into 2-inch lengths

1 teaspoon cornstarch, mixed in a little cold water, for thickening

Fried Noodles with Shredded Pork and Chives Recipe at Cooking.com

DIRECTIONS

Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside.

Blanch the shredded pork in boiling water, cooking until the water comes back to a boil. Remove and rinse quickly under cold running water. Set aside.

Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly browned and a little crisp. Arrange the noodles into a pancake shape, and when the noodles are brown and crisp a little, reduce the heat for further crisping. Turn over and repeat on the other side. Remove and keep warm.

Heat 2 tablespoons of peanut oil in the wok. Stir-fry the bean sprouts and mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the thickening.

TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork and vegetables over. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

626

Fat. Total:

35g

Fiber:

Carbohydrates, Total:

61g

Sodium:

1072mg

% Cal. from Fat:

50%

Cholesterol:

9mg

Protein:

20g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.