Powered by Cooking.com
Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
Welcome, Hollandaze Gourmet Shoppers Return to Hollandaze Gourmet
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Skillet Set Skillet Set by Calphalon
Star Rating
$164.95 $49.99
Smokeless Indoor Barbecue Grill Smokeless Indoor Barbecue Grill by Sanyo
Star Rating
$49.99
Skillet Set Skillet Set by Calphalon
Star Rating
$224.95 $59.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Fried Noodles with Shredded Pork and Chives
Source: The Heritage of Chinese Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
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: Yield:  Serves 4
Calories: 626
Fat. Total: 35g
Fiber: 8g
Carbohydrates, Total: 61g
Sodium: 1072mg
% Cal. from Fat: 50%
Cholesterol: 9mg
Protein: 20g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
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 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Healthy Recipes from Taste of Home