Hoisin China Noodles With Four Flavors |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The Splendid Table Ingredients:
1 1/2 cups thin-sliced radishes |
1 1/2 cups bean sprouts |
1 1/2 cups peeled seeded, and diced cucumbers |
1 1/2 cups thin-sliced fresh spinach leaves |
5 quarts salt water, in a 6-quart pot |
3/4 lb narrow chinese egg noodles or 3/4 lb imported spaghetti |
1 lb ground pork butt |
3 tablespoons dry sherry |
1 large garlic clove, minced |
1 teaspoon sugar |
2 tablespoons soy sauce |
2 tablespoons hoisin sauce |
1/2 teaspoon chili paste (use (to taste) or 1/2 teaspoon hot chili powder (use (to taste) |
3 tablespoons expeller-pressed canola oil or 3 tablespoons other neutral-tasting oil |
1/2 cup thin-sliced whole scallion (about 4) |
1/2 cup sliced water chestnuts |
3/4 cup chicken broth |
Directions:
1. Place each of the four flavors in a separate small serving bowl.
2. Bring the salted water to a boil. Drop the noodles into the boiling water and boil, stirring often, until tender but still firm to the bite. Drain them in a colander and rinse thoroughly with cold water. Set aside.
3. In a medium bowl, use a fork to blend the pork with the sherry, garlic, and sugar. Let stand while prepping the rest of the dish.
4. In a small bowl, blend together the soy sauce, hoisin sauce, and chile paste.
5. Heat a wok or a large skillet over high heat. Swirl in the oil. When it is hot, add the pork and stir-fry for 3 minutes, breaking up any chunks. The meat is ready when it is no longer pink and most of its liquid has cooked off. Add the scallions and water chestnuts. Stir-fry for 45 seconds more.
6. Stir in the soy sauce mixture, and stir-fry for 1 minute. Add the broth and heat quickly. Then cook, stirring, for 2-1/2 minutes over high heat.
7. Add the noodles and stir-fry for 1 minute to permeate the noodles with the sauce. Turn the noodles into a large bowl. Serve them immediately, with the bowls of the four flavors.
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