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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Collected from those racks of recipe cards at the supermarket, this recipe relives a streetside vendor's simplistic approach to a wonderfully tasty and quick meal. Ingredients:
1 lb broad egg noodle (from the asian aisle) |
3 tablespoons peanut oil |
2 teaspoons gingerroot, minced (i use less) |
1 garlic clove, minced (i use more because i love garlic!) |
1 lb pork, shredded |
1/2 lb shrimp, cleaned and shelled |
4 ounces sliced fresh mushrooms |
3 tablespoons hoisin sauce |
1/2 teaspoon cayenne pepper (more a touch more, to taste) |
2 tablespoons soy sauce |
1 tablespoon sherry wine |
2 teaspoons cornstarch |
Directions:
1. In a large kettle of boiling salted water, cook the noodles; drain and reserve.
2. In a wok, heat the oil. Quickly fry the ginger and garlic.
3. Add the pork, shrimp and mushrooms. Cook thoroughly. Add the noodles and stir-fry until noodles are heated.
4. Blend remaining ingredients and pour over noodles. Stir fry additional 2 minutes, and then serve.
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