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!
Ingredients
| Pork tenderloin | 1/2 Pound | |
| 1 teaspoon rice wine or dry sherry | ||
| Water | 1 Tablespoon (Marinade:) | |
| Cornstarch | 2 Teaspoon (Marinade:) | |
| 1/4 cup red bean paste . | ||
| Sesame oil | 1 Tablespoon (Seasoning sauce:) | |
| Sugar | 2 Tablespoon (Seasoning sauce:) | |
| Soy sauce | 1/4 Cup (16 tbs) (Seasoning sauce:) | |
| 1 teaspoon rice wine or dry sherry | ||
| Vegetable oil | 1 Cup (16 tbs) (Seasoning sauce:) | |
| Onion | 1 Large, diced (Seasoning sauce:) | |
| Garlic | 4 Clove (5gm), crushed (Seasoning sauce:) | |
| Water | 3 Quart (Seasoning sauce:) | |
| Bean sprouts | 2 Cup (16 tbs) (Seasoning sauce:) | |
| Cold water | ||
| Salt | 1 Teaspoon (Seasoning sauce:) | |
| Vegetable oil | 1 Teaspoon (Seasoning sauce:) | |
| Noodles | 1 Pound (Seasoning sauce:) | |
| 2 cups shredded cooked carrots | ||
| Cucumber | 2 Cup (16 tbs), shredded (Seasoning sauce:) | |
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.
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.
Chef
