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| Chow
Mein (Fried Noodles) (Canton) |
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| 450 g (1 lb)
egg noodles 275 g (10 oz) pork fillet, shredded 2 teaspoons cornflour 5 tablespoons vegetable oil 100 g (4 oz) canned bamboo shoots, drained and shredded 1/2 cucumber, shredded 100 g (4 oz) spinach leaves, shredded Sauce: 3 tablespoons soy sauce 2 tablespoons Chinese wine or dry sherry 1 teasp[oon salt 1 teaspoon sugar 1 teaspoon cornflour 1 teaspoon sesame oil 1. Plung the noodles into a pan of boiling water and simmer for 10 minutes or until soft but not sticky. Drain and refresh in cold running water. 2. Toss the shredded pork with the cornflour. 3. Heat about half the oil in a wok or frying pan. Place the noodles in a large bowl, tossing with a fork to separate them, then pour over the hot oil. Stir to ensure that the noodles are evenly coated. Return the noodles to the wok and stir-fry for 2-3 minutes. remove the noodles with a slotted spoon and place on a serving dish. 4. Heat the remaining oil in the wok and quickly stir-fry the prok, bamboo shoots, cucumber and spinach for 3 minutes. Mix together the sauce ingredients and pour into the wok. Cook for about 2 minutes, then pour the mixture over the noodles, sprinkle with sesame oil and serve. |
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