Szechuan Pork and Tossed Noodles

Course : Chinese
Serves: 4
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1/2 pound pork tenderloin -- chopped -- 1/2-inch cubes
1 teaspoon 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 dry sherry
1 cup vegetable oil
1 large onion -- - diced
2 cloves garlic -- - crushed
2 quarts water
2 cups fresh bean sprouts -- cold water
1 teaspoon salt
1 teaspoon vegetable oil
1 pound fresh noodles -- or
1/2 pound dry noodles
2 cups cooked carrots -- shredded
2 cups cucumber -- shredded peeled

Preparation / Directions:

Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth. Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to 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 serving. Yield: 6 bowls.

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