Recipe - Egg Noodles In Rich Hoisin Gravy

3 tablespoon Hoisin sauce
2 tablespoon Soy sauce
1 tablespoon Asian sesame oil; divided
use
3 cup Chicken stock or broth
2 tablespoon Peanut or vegetable oil
2 lg Cloves garlic; minced
1 tablespoon Minced ginger
1 pound Pork buff or boneless loin;
minced
1 tablespoon Chinese rice wine or dry
sherry
2 tablespoon Cornstarch mixed with 4
tablespoons stock or water
One fourth teaspoon Chili oil or to taste
1 pound Fresh Chinese egg noodles;
(or 12 ounces dried)
Salt
1 One half cup Bean sprouts; blanched
2 Pickling cucumbers; peeled,
seeded, and cut into
strips1/8inch wide and
2inches long

This dish is traditionally served warm, but it also is delicious chilled.
The pork should be minced hand, not ground.

The Chinese would use egg noodles, but you can substitute readily available
Japanese ramen noodles.

In a bowl, whisk together the hoisin sauce, soy sauce, half the sesame oil
and the chicken stock. Heat the peanut oil in a wok and stirfry the garlic
and ginger for 45 seconds, or until soft. Add the pork and stirfry until
nicely browned, about 2 minutes. Add the rice wine and stirfry for 30
seconds. Stir in the broth mixture and bring to a boil. Stir in the
cornstarch mixture and return the entire mixture to a boil; it will thicken
slightly. Add chili oil to taste and keep the gravy warm.

Cook the noodles in boiling salted water about 1 minute, or until done to
taste. Drain well and toss the noodles with the remaining sesame oil.

Divide the noodles among bowls, pour the gravy over them and garnish with
bean sprouts and cucumber.

Yield: Makes 6 servings.

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998