Spicy buckwheat noodles & pork in broth

6 servings

Ingredients

Quantity Ingredient
1.00 pounds buckwheat noodles
1.00 pork tender -; (abt 12 oz)
1.00 tablespoon salt
1.00 teaspoon ground szchewan peppercorns
3.00 cup chicken stock; in a soup pot
1 ; on the stove
3.00 dried red chili pods; seeded and julienned
½ cup very thinly sliced shiitake mushroo; m caps
1.00 tablespoon mushroom soy sauce
¾ cup fresh picked cilantro leaves

Directions

Have a pot of boiling water on the stove. Place the buckwheat noodles into the boiling water and cook for about 4 minutes. Meanwhile, season the pork with the salt and ground peppercorns. Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside. Remove and cool slightly. Drain the noodles, and add them to the hot chicken stock.

Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer. Thinly slice the pork tender and add it and the cilantro to the noodle broth. Season and ladle yourself out a big bowl. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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