Tossed Noodles- Szechuan

* Exported from MasterCook *

TOSSED NOODLES - SZECHUAN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Side Dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Pork tenderloin -- - chopped
1/2 inch cubes
-----MARINADE-----
1 teaspoon Dry sherry
1 tablespoon -water
2 teaspoons Cornstarch
-----SEASONING SAUCE-----
1/4 cup Red bean paste
1 tablespoon Sesame oil
2 tablespoons Sugar
1/4 cup Soy sauce
1 teaspoon Dry sherry
1 cup Vegetable oil
1 large Onion -- - diced
40 milliliters Garlic -- - crushed
2 quarts -water
2 cups Fresh bean sprouts -- Cold water
1 teaspoon Salt
1 teaspoon Vegetable oil
1 pound Fresh noodles -- or
1/2 pound -dry noodles
2 cups Cooked carrots -- shredded
2 cups Cucumber -- shredded peeled

Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20
minutes; combine ingredients for seasoning sauce in small bowl; mix 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.

Chuck in Pok Thursday 10:27 am 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

- - - - - - - - - - - - - - - - - -