Tossed Noodles(Szechuan)

* Exported from MasterCook *

TOSSED NOODLES (SZECHUAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YIELD: 4 SERVINGS-----
1/2 lb Pork tenderloin -- - chopped
++++++++++++++++++++++++-MAR
-++-
1 ea Tb -water
++++++++++++++++++++++SEASON
-SAUCE++++++++++++++++++++++
1 ea Tb Sesame oil
1/4 c Soy sauce
1 c Vegetable oil
4 cl Garlic -- crushed
2 c Fresh bean sprouts
1 t Salt
1 lb Fresh noodles -- or
2 c Cooked carrots -- shredded
Combine marinade
-bowl -- mix
-20 minutes --
-sauce in small bowl -- mix
-into 1/2 inch cubes
-INADE++++++++++++++++++++++
1 t Dry sherry
2 ts Cornstarch
-ING
1/4 c Red bean paste
2 ea Tb Sugar
1 t Dry sherry
1 lg Onion -- diced
2 qt -water
-Cold water
1 t Vegetable oil
1/2 lb Dry noodles
2 c Cucumber -- shredded peeled
-ingredients in a small
Well -- add pork, let stand
Ingredients for seasoning
Till 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 tbsp;
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 quarts of water to a rapid boil
in a heavy 5 quart 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 tsp salt and 1 tsp 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. Source: C. OZBURN ++++-



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