Spunky stir-fried ramen

1 servings

Ingredients

Quantity Ingredient
1 pounds Boneless centercut pork loin; julienned
4½ tablespoon Corn oil
2 cups Onion; julienned
1 teaspoon Crushed red pepper
4 cups Chinese Napa cabbage; julienned
1 cup Carrot; grated
1½ tablespoon Rice wine OR sake
¾ pounds Dried Japanes ramen OR angel hair
2 tablespoons Soy sauce
1½ tablespoon Fresh ginger root; minced
1 tablespoon Garlic; minced
¼ cup Soy sauce
3 tablespoons Rice wine OR sake
1½ tablespoon Sugar
1½ tablespoon Worcestershire sauce
½ teaspoon Toasted sesame seeds

Directions

MARINADE

SAUCE

Mix together Marinade ingredients, add the meat and let marinate for 30 minutes.

Cook noodles until just tender, rinse, and drain.

Mix together Sauce ingredients. Heat a wok or a skillet, add 3 T. of oil, and heat until near smoking. Add the pork, stir-fry until the shreds separate and change color, remove, and drain. Wipe out the pan and reheat.

Add the remaining oil and heat over high heat until hot. Add the onion and crushed pepper, and stir-fry about 1 minute, and add the carrots and rice wine. Cook for another minute and add the Sauce. Heat until boiling. Add the cooked pork and the noodles, and toss lightly to blend. Transfer to a platter and serve immediately.

Makes 6 servings.

NOTE: "When I'm rushed, which is most of the time, I use the instant "ramen", discarding the flavor package, dipping the noodles into boiling water, and tossing them quickly in the Sauce." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@... on Feb 15, 1999, converted by MM_Buster v2.0l.

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