Title: Egg Noodles in Rich Hoisin Gravy
Categories: Pasta Main
Yield: 4 Servings
| 3 | tb | Hoisin sauce |
| 2 | tb | Soy sauce |
| 1 | tb | Asian sesame oil, divided |
| 2 | tb | Peanut or vegetable oil |
| 2 | | Large cloves garlic, minced |
| 1 | tb | Minced ginger |
| 1 | lb | Pork, boneless loin, minced |
| 1 | tb | Chinese rice wine |
| 2 | tb | Cornstarch |
| 1/4 | ts | Chili oil or to taste |
| 1 | lb | Fresh Chinese egg noodles |
| 1 | ds | Salt |
| 2 | | Pickling cucumbers |
| 3 | c | Chicken broth or stock |
| 1 1/2 | c | Beans sprouts, blanched |
To prepare: pickling cucumbers, peel, seed, and cut into strips 1/8-inch
wide and 2-inches long. Mix cornstarch with 4 tablespoons stock or water.
Cook's notes: The Chinese would use egg noodles, but you can substitute
readily available Japanese ramen noodles. Hoisin sauce, Asian sesame oil
and chili oil are available at Asian markets or supermarkets with large
Asian specialty sections. Procedure: In a bowl, whisk together the hoisin
sauce, soy sauce, half the sesame oil and the chicken stock. Heat the
peanut oil in a wok and stir-fry the garlic and ginger for 45 seconds, or
until soft. Add the pork and stir-fry until nicely browned, about 2
minutes. Add the rice wine and stir-fry for 30 seconds. Stir in the broth
mixture and bring to a boil. Stir in the cornstarch mixture and return the
entire mixture to a boil; it will thicken slightly. Add chili oil to taste
and keep the gravy warm. Cook the noodles in boiling salted water about 1
minute, or until done to taste. Drain well and toss the noodles with the
remaining sesame oil. Presentation: Divide the noodles among bowls, pour
the gravy over them and garnish with bean sprouts and cucumber. Yield:
Makes 6 servings. Nutritional info (per serving): 518 calories, 25 grams
fat, 53 milligrams cholesterol, 1,069 milligrams sodium.