Recipe - Soy Jam Noodles

12 Radishes
1 small Cucumber
4 Scallions
5 Stalks celery
One half pound Bean sprouts
1 cup Chinese parsley
5 Eggs
1 pound Noodles
One half pound Lean pork
1 Or
2 sl Fresh ginger root
4 Scallions
1 cup Soy jam
1 cup Water
2 Or
3 tablespoon Oil

1. Slice radishes. Peel and shred cucumber; then soak briefly in ice water.
Shred scallions and celery. Blanch bean sprouts. Trim tough stems from
Chinese parsley. Place each vegetable in a separate serving dish.

2. Prepare egg threads (see "Howto Section"). Place in another serving
dish.

3. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

4. Mince or grind pork, together with ginger root and remaining scallions.

5. Mix soy jam and water in a bowl.

6. Heat oil. Add pork mixture and stirfry until pork loses its pinkness (1
to 2 minutes).

7. Stir in diluted soy jam and cook, covered, 10 minutes over medium heat,
stirring frequently.

8. Transfer noodles to individual bowls. Place the meat sauce mixture in a
serving bowl at the center of the table, with the dishes of vegetables and
egg threads nearby. (To eat: the diner spoons 1 or 2 tablespoons of the
meat sauce over his noodles, then takes a little of each vegetable and the
egg threads and mixes them all together.)

NOTE: This is the familystyle way of serving noodles. (Sometimes the
noodles are softfried first.) Various dishes of minced cooked meat and
seafood, minced hardboiled eggs and crushed walnuts or almonds can also be
served with the noodles. When they are, a meatless sauce is generally used.
(See "Chicken Stock Sauce for Noodles".) VARIATIONS:

1. For the soy jam, substitute 8 tablespoons yellow bean paste and 4
tablespoons soy sauce, and mix with the water. Simmer 15 minutes in step 7;
then stir in 1 teaspoon sugar.

2. For the soy jam, substitute 1 cup hoisin sauce. Add in step 7 and stir
in to heat. Then gradually add the water and cook 10 minutes as above.

3. In step 6, before stirfrying pork, add to the hot oil 1 garlic clove,
crushed, and/or a few drops of sesame oil.

4. For the individual vegetables, substitute the following, tossed together
and blended: 2 cups celery, shredded and blanched; 1 cucumber, peeled and
shredded; 1 tablespoon peanut oil; 1 tablespoon light soy sauce; 1/2
teaspoon salt; One half teaspoon sugar; One half teaspoon sesame oil and a dash of
pepper.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.