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Categories:
lean pork egg noodles bean sprouts mushrooms green pepper carrot fluid ounces hot chicken stock scallions gingerroot garlic salt vegetable soy sauce sesame oil white pepper
Viewed: 52 - Published at: 8 years agoIngredients
- 6 ounces boneless lean pork, shredded
- 8 ounces Chinese egg noodles
- 7 ounces bean sprouts, trimmed
- 8 ounces mushrooms, finely sliced
- 1 green pepper, thinely sliced
- 1 carrot, julienned
- 4 fluid ounces hot chicken stock
- 2 tablespoons scallions, finely chopped
- 1 teaspoon gingerroot, finely chopped
- 2 teaspoons garlic, finely chopped
- 1 teaspoon salt
- 1 12 tablespoons vegetable or peanut oil
- 1 teaspoon light soy sauce
- 1 dash sesame oil
- 1 pinch white pepper
Method
- combine marinade ingredients in a bowl, add pork, let sit for 20 minutes.
- cook noodles according to package, drain and set aside.
- heat 1 teaspoon of oil in wok, stir fry pork until no longer pink, remove and set aside.
- clean wok, add remaining 1/2 teaspoon oil and stir fry garlic, gingerroot until fragrant.
- add carrot and stir for 1 minute.
- add mushroom and stir for 1 minute.
- add green pepper and stir for 1 minute.
- add pork, salt, and stock, let heat through.
- add noodles, and bean sprouts, stir well.
- sprinkle with scallions and serve.
