SPUNKY STIR-FRIED RAMEN from "Asian Noodles" by Nina Simonds (William Morrow, 1997).
St. Paul Pioneer Press Makes 6 servings. Pork: 2 tablespoons soy sauce 1 1/2 tablespoons minced ginger 1 tablespoon minced garlic 1 pound boneless center-cut pork loin, fat trimmed and cut into thin julienne strips Sauce: 1/4 cup soy sauce 3 tablespoons rice wine or sake 1 1/2 tablespoons sugar 1 1/2 tablespoons Worcestershire sauce 1/2 teaspoon toasted sesame seeds Stir-fry: 4 1/2 tablespoons safflower or corn oil, divided use 2 cups sliced onions, cut into thin julienne strips 1 teaspoon crushed red-pepper flakes or to taste 4 cups sliced Napa cabbage, stem section trimmed, slices laid flat and cut lengthwise in half, then into thin julienne strips, leaf and stem sections separated 1 cup grated carrots 1 1/2 tablespoons rice wine or sake 3/4 pound fine dried Japanese ramen, Chinese egg noodles or angel-hair pasta, cooked until just tender, rinsed and drained To marinate -------------------------------------------------------------------------------- pork: In bowl, combine soy sauce, ginger and garlic. Mix meat with marinade. Toss lightly. Marinate for 30 minutes. To make sauce: Meanwhile, in small bowl combine soy sauce, rice wine, sugar, Worcestershire sauce and sesame seeds. Set aside. To stir-fry pork: Heat wok. Add 3 tablespoons oil. Heat until nearly smoking. Add pork. Stir-fry until slices separate and change color. Remove. Drain. To cook vegetables and finish dish: Wipe out pan. Reheat. Add remaining 1 1/2 tablespoons oil. Heat over high heat until hot. Add onions and crushed pepper. Stir-fry for 1 minute. Add cabbage. Toss lightly for 1 minute. Add carrots and rice wine. Cook for 1 minute. Add sauce. Bring to a boil. Add cooked pork and noodles. Toss lightly to blend. Transfer to platter. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
