Food recipes
Fresh Chinese Noodles With Brown Sauce
Fresh Chinese Noodles With Brown Sauce Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw onions, spring or scallions (includes tops and bulb), raw spices, garlic powder spices, ginger, ground water,...
Fresh Chinese Noodles With Brown Sauce
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
spices, ginger, ground
water, bottled, generic
beans, snap, green, raw
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
egg substitute, powder
oil, sesame, salad or cooking
Directions:
Bring a large pot of water to a boil.
Meanwhile, put a large skillet over medium-high heat.
Add the pork, crumbling it to bits as you add it and stirring to break up any clumps; add half the scallion, along with the garlic and ginger, and stir.
Add the stock or water; stir in the bean, hoisin, and soy sauces and cook, stirring occasionally, until thick, about 5 minutes.
Reduce the heat and keep warm.
Cook the noodles, stirring, until tender, 3 to 5 minutes.
Drain and dress with the sauce.
Garnish with the remaining scallion, drizzle the sesame oil over all, and serve.
Toss the noodles with 1 cup bean sprouts or lightly stir-fried snow peas before dressing.
Fresh Chinese Noodles with Chicken, or Meatless Fresh Chinese Noodles: Substitute ground chicken or turkey for the pork; or eliminate the meat entirely, sauteing the scallion, ginger, and garlic in a couple tablespoons of peanut oil.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
spices, ginger, ground
water, bottled, generic
beans, snap, green, raw
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
egg substitute, powder
oil, sesame, salad or cooking
Directions:
Bring a large pot of water to a boil.
Meanwhile, put a large skillet over medium-high heat.
Add the pork, crumbling it to bits as you add it and stirring to break up any clumps; add half the scallion, along with the garlic and ginger, and stir.
Add the stock or water; stir in the bean, hoisin, and soy sauces and cook, stirring occasionally, until thick, about 5 minutes.
Reduce the heat and keep warm.
Cook the noodles, stirring, until tender, 3 to 5 minutes.
Drain and dress with the sauce.
Garnish with the remaining scallion, drizzle the sesame oil over all, and serve.
Toss the noodles with 1 cup bean sprouts or lightly stir-fried snow peas before dressing.
Fresh Chinese Noodles with Chicken, or Meatless Fresh Chinese Noodles: Substitute ground chicken or turkey for the pork; or eliminate the meat entirely, sauteing the scallion, ginger, and garlic in a couple tablespoons of peanut oil.