Tossed Noodles Recipe

Tossed Noodles is a wonderful and tasty treat. The end results of this recipe is a an irresistible dish. I serve the Tossed Noodles frequently for the parties I host as it is a favorite amongst my guests!

Summary

CuisineChineseCourseMain Dish
MethodStir FryMain IngredientPork

Ingredients

 
1/2 lb. pork tenderloin
 
Marinade:
 
1 teaspoon rice wine or 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 rice wine or dry sherry
 
1 cup vegetable oil
 
1 large onion, diced
 
4 garlic cloves, crushed
 
3 qts. water (12 cups)
 
2 cups fresh bean sprouts
 
Cold water
 
1 teaspoon salt
 
1 teaspoon vegetable oil
 
1 lb. fresh noodles or 1/2 lb. dry noodles
 
2 cups shredded cooked carrots
 
2 cups shredded peeled cucumber

Directions

Chop pork with a cleaver into 1/2-inch cubes.
Combine marinade ingredients in a small bowl; mix well.
Add pork cubes.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix until smooth.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry marinated pork 2 minutes until very lightly browned.
Remove pork with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 6 tablespoons.
Heat oil in wok over medium heat 30 seconds.
Stir-fry onion until tender.
Add seasoning sauce and bring to a boil.
Add pork and garlic.
Stir-fry to mix well.
Remove and place in a large bowl.
Bring 3 quarts water to a rapid boil in a heavy 5-quart pot.
To blanch bean sprouts, place in a strainer and submerge in the boiling water 5 seconds, then plunge strainer with sprouts into cold water, remove and drain well.
Add 1 teaspoon salt and 1 teaspoon vegetable oil to the 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.
Garnish with carrots, cucumber and blanched bean sprouts.
Toss lightly before eating.

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