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Chinese: Chinese Home-Style Noodles

Source of Recipe

From "The Chinese Way" by Eileen Yin-Fei Lo


List of Ingredients

Sauce:
â—¦ 3 tablespoons bottled oyster sauce
â—¦ 2 teaspoons each regular and reduced-sodium soy sauce
â—¦ 1 teaspoon sugar
â—¦ 1 tablespoon dry sherry
â—¦ 1 teaspoon rice vinegar
â—¦ ¼ teaspoon black pepper

Noodles:
â—¦ 8 ounces fresh rice noodles
â—¦ 2 ounces snow peas
â—¦ ¼ pound bean sprouts
â—¦ ½ medium red bell pepper
â—¦ 3 green onions
â—¦ 1 tablespoon peeled and finely minced fresh ginger root
â—¦ ¼ pound sliced barbecued pork
â—¦ 1 tablespoon peanut or safflower oil
â—¦ 2 to 4 tablespoons reduced-sodium chicken broth or water


Recipe

Prepare the sauce by stirring together the oyster sauce, soy sauce, sugar, sherry, vinegar and pepper. Set aside. Start to bring a large pot of water to boil for the rice noodles. Cut them into shorter lengths and put into a metal colander; set aside.

Pull the ends and strings from the snow peas; cut each on the diagonal into thirds. Bring a small pan of water to the boil, add the peas and time 1 minute. Drain and rinse with cold water to stop the cooking. Pat with paper towels to absorb excess moisture; set aside.

Rinse the bean sprouts and drain on paper towels. Remove the seeds from the bell pepper and cut into thin julienne strips. Cut off and discard the green ends from the onions and cut the white part into 1-inch pieces. Set the vegetables aside. Mince the ginger; cut the barbecued pork into slivers. Set both aside.

When the ingredients are prepared, heat a heavy 10-inch skillet or wok over medium-high heat. When hot, add oil and swirl to coat the bottom of the pan. Put the ginger into the pan and stir about 10 seconds. Add the bell pepper and stir-fry 1 minute. Add bean sprouts, green onions and pork; stir 30 seconds. Then add sauce and 2 tablespoons broth or water; simmer a few minutes. Keep warm.

When the water boils, immerse the colander of noodles and time 25 seconds. The noodles should be tender but still have a little bite. Lift the colander into a sink and rinse briefly with cold water. Pour into the sauce along with the snow peas and mix well on low heat for a few minutes so the noodles absorb some of the sauce. Add a little more broth or water if needed and serve.

Makes 4 servings