Fried noodles

Fried noodles

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
250g chinese egg noodles
8 tablespoons oil
3 eggs, beaten with ½ teaspoon salt
250g boneless pork, shredded
2 tinned bamboo shoots, shredded
6 dried mushrooms, soaked in water, drained and shredded
4 spring onions, shredded
1 tablespoon chinese wine or dry sherry
2 tablespoons soy sauce
125ml chicken stock
1 teaspoon cornflour
2 teaspoons salt
200g vegetables, chopped
or 200g bean sprouts

Method

  1. Cook noodles according to packet directions or. Drain, rinse under cold running water and drain again.
  2. Heat 3 tablespoons oil in a frying pan, add eggs and fry to a thin omelette. Break omelette into small pieces and remove to a plate.
  3. Heat a further 3 tablespoons oil in a pan and fry pork for 3–4 minutes. Add bamboo shoots, vegetables or bean sprouts, mushrooms, spring onions, wine or sherry and soy sauce. Blend stock with cornflour, add to pan and heat, stirring until thickened. Keep hot.
  4. Heat remaining oil in a separate frying pan or wok, add noodles and salt and fry for 6 minutes, stirring constantly. Pat into a pancake shape and allow to brown lightly on both sides.
  5. Remove noodles to a large heated plate or bowl, pour over pork mixture, top with omelette pieces and serve hot.
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