Ingredients
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1 cup chicken broth
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4 teaspoons cornstarch
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3 tablespoons dry sherry
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2 tablespoons light soy sauce
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1 teaspoon black bean sauce
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1 tablespoon cooking oil
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12 ounces ground pork
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3 garlic cloves, minced
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1 red pepper, cubed
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3/4 cup celery, sliced
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1 cup pea pods
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5 green onions, thinly sliced
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8 ounces Chinese egg noodles
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10 cups boiling water
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1 1/2 tablespoons cooking oil
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1 lb fresh white mushroom, quartered
Instructions
- Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
- Cook noodles in boiling water for 2 minutes and drain.
- Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
- Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
- Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
- Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
- Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
- Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.