Szechuan Tossed Noodles Recipe

Szechuan Tossed Noodles Recipe

Ingredients

Serving Size : 4

• 1/2 pound pork tenderloin – – chopped
• 1/2 inch cubes

marinade:

• 1 teaspoon dry sherry
• 1 tablespoon water
• 2 teaspoons cornstarch

seasoning sauce:

• 1/4 cup red bean paste
• 1 tablespoon sesame oil
• 2 tablespoons sugar
• 1/4 cup soy sauce
• 1 teaspoon dry sherry
• 1 cup vegetable oil
• 1 large onion – – diced
• 40 milliliters garlic – – crushed
• 2 quarts -water
• 2 cups fresh bean sprouts – cold water
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 1 pound fresh noodles – or
• 1/2 pound dry noodles
• 2 cups cooked carrots – shredded
• 2 cups cucumber – shredded peeled

Method

1. Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth.
2. Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside.
3. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl.
4. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well.
5. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top.
6. Garnish with carrots, cucumber and blanched bean sprouts.
7. Toss lightly before serving.
8. Yield: 6 bowls.

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