Pan-fried noodles

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh thin noodles
Peanut oil
⅔ cup Chicken broth
2 tablespoons Peanut oil
1 pounds Bok choy -- cut into 2-in
Sectio
½ pounds Barbecued pork strips
½ cup Chicken broth
1 tablespoon Thin soy sauce
1 tablespoon Chinese rice wine -- =OR=-
Dry sherry
1 tablespoon Oyster sauce
1 tablespoon Cornstarch -- dissolved in
2 tablespoons Cold chicken broth

Directions

PORK AND VEGETABLE SAUCE

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plate and use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.

When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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