Mandarin chow mein
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Quick-cooking Oriental noodles (3 Ounces) |
| (with or without flavor packets) | ||
| 2 | tablespoons | Soy sauce |
| 4 | teaspoons | Catsup |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Oriental sesame oil |
| Nonstick spray coating | ||
| 4 | Cloves garlic, minced | |
| ¼ | teaspoon | Crushed red pepper |
| ½ | pounds | Lean boneless pork (pork loin or sirloin), cut |
| Into thin strips | ||
| 3 | cups | Thinly sliced cabbage |
| 8 | ounces | Sliced bamboo shoots (1 can), drained and rinsed |
| ½ | cup | Coarsely shredded carrot |
| 2 | Green onions, cut into 2-inch pieces | |
Directions
Cook noodles in 4 cups boiling water for 3 minutes or just until tender, omitting flavor packets, if present. Drain and rinse noodles; set aside. For Sauce: In a small bowl combine soy sauce, catsup, Worcestershire sauce, sugar, and sesame oil; set aside. Spray a wok or large skillet with nonstick spray coating; heat. Add garlic and red pepper to hot wok or skillet; cook over medium heat for 10 seconds. Add pork; stir-fry 1 minute. Add cabbage, bamboo shoots, carrot, and onions. Stir-fry 2 to 3 minutes more or until onions are crisp-tender and pork is no longer pink. Add noodles and sauce; heat through, about 1 minute, stirring gently to coat.
BETTER HOMES AND GARDENS, March 1990
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