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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this! Ingredients:
1 cup chicken broth |
4 teaspoons cornstarch |
3 tablespoons dry sherry |
2 tablespoons light soy sauce |
1 teaspoon black bean sauce |
1 tablespoon cooking oil |
12 ounces ground pork |
3 garlic cloves, minced |
1 red pepper, cubed |
1 lb fresh white mushroom, quartered |
3/4 cup celery, sliced |
1 cup pea pods |
5 green onions, thinly sliced |
8 ounces chinese egg noodles |
10 cups boiling water |
1 1/2 tablespoons cooking oil |
1 tablespoon light soy sauce |
Directions:
1. Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
2. Cook noodles in boiling water for 2 minutes and drain.
3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
8. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.
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