Chinese Fried Noodles and Pork
Recipe: #10334
August 18, 2013
Categories: Loins, Asian, Chinese, Fathers Day, Game/Sports Day, Sunday Dinner, Wok/Stir-Fry, more
"A delicious recipe that's always enjoyed at my house! Make sure that you make enough, because they are sure to come back for seconds! This is great also with chicken using the same amount"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352.1 g)
- Calories 416.8
- Total Fat - 36.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 26.3 mg
- Sodium - 1683.2 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3.8 g
- Protein - 14 g
- Calcium - 237.1 mg
- Iron - 2.7 mg
- Vitamin C - 96.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drop noodles into boiling water, and cook about 4 minutes. Add cold water, and bring to boil for 1 minute. Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
Step 2
Cut pork crosswise and julienne.
Step 3
Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
Step 4
Stir-fry scallion, garlic, ginger and pork in 2 tablespoons heated oil until meat is just cooked through, around 2 minutes. Add other tablespoon light soy sauce and sugar, remove, and keep warm.
Step 5
In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok. Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir). Let noodles brown on bottom (about 5 minutes), then turn noodle cake over. Brown other side in same manner, and remove to warm platter.
Step 6
Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce. Stir-fry until thoroughly heated. Add cornstarch mixture, stir until thickened. Pour over noodles.
Step 7
Wipe out wok. Heat 1 tablespoon oil in wok until smoking hot (400F). Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
Step 8
Arrange spinach around mound of covered noodles. Serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
