Title: Chinese Spaghetti (Frud Bee Hoon)
Categories: Oriental Pork Main
Yield: 4 Servings
| 1 | pk | Rice sticks |
| 1/4 | lb | Lean pork tenderloin |
| 1 | ts | Ginger |
| 1 | ts | Garlic |
| 3 | tb | Sesame oil |
| 1/2 | ts | Sugar |
| 4 | tb | Soy sauce |
| 1 | | Small head cabbage |
| 2 | | Carrots |
| 2 | | Eggs |
| 4 | tb | Oyster sauce |
| 2 | | Cloves of garlic, chopped |
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame
oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into
strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice
sticks in hot water for 3-5 minutes, until springily; drain; rinse with
cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster
sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir
fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb
sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs
and vegetables to rice sticks.