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1 c Noodles, egg, Chinese
— cooked
Oil, peanut, for frying
3 oz Pork, loin, sliced
— VERY thinly into sheets
1 md Pickle, Szechuan
1 md Carrot, scraped
1 md Onion, sliced
1 Onion, green, sliced
1 tb Paste, Szechuan, brown bean
1 ts Sugar
2 tb Broth, chicken OR
2 tb Broth, pork
1 ts Soy sauce
Salt (to taste)
Pepper (to taste)
1/2 ts Cornstarch
1 ts Water
Noodles: ========
Cook the noodles (you can use any kind you like) in boiling salted water
for about 3 minutes. Drain and set aside.
Topping: ========
Heat a little oil in a non-stick saute pan, and put a little handful of
the warm noodles into the bottom of it flattening the noodles down into a
“pancake.” (The more noodles the bigger the pancake so make the pancakes to
the size the befits the appetite of the gourmets in your family.)
While the pancake is cooking over low heat, julienne the vegetables and
slice the pork.
In second saute pan, put in a teaspoon of peanut oil and stir fry the
pork for a minute over high heat.
Add the julienned vegetables to the pork and stir fry for another minute
or two.
Add the bean paste, the salt, pepper, sugar and broth and stir.
Dissolve the cornstarch in a little cold water and add to the stir fry
cooking now to thicken and heat thoroughly throughout.
To Assemble: ============
When the noodle pancake is done and the stir fry is ready, turn out the
“pancake” onto a serving plate and slide the stir fried pork and vegetables
half on and half off the the noodles.
Garnish with a sprig of parsley, or a twist of orange, or a radish rose
and serve.
Yields
2 Servings
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