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Fried Noodles with Shredded Pork and Chives

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Source: The Heritage of Chinese Cooking

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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

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