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Ingredientes
- 2 Tbsp. Hoisin sauce
- 2 Tbsp. warm bean paste (or possibly chili garlic sauce)
- 2 tsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 pkt fresh thick Chinese egg noodles - (16 ounce) (or possibly dry spaghetti)
- 2 Tbsp. vegetable oil
- 2 Tbsp. chopped garlic
- 1/2 lb boneless pork cut thin strips
- 1/4 c. finely-diced bamboo shoots (or possibly finely-diced water chestnuts)
- 2 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1/4 c. carrot in very thin 2"-long strips
- 1/4 c. English cucumber in very thin 2" strips
Direcciones
- Stir the hoisin sauce, warm bean paste, soy sauces and sesame oil together in a small bowl till well blended.
- For the Dish: Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse with cool water and drain again. Place the noodles in a large serving bowl. Cover with foil to keep hot.
- Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic and cook, stirring, till fragrant, about 10 seconds. Add in the pork and stir-fry till lightly browned, about 2 min. Add in the bamboo shoots and cook for 1 minute. Stir in the seasonings and bring to a boil.
- Adjust the heat so the sauce is simmering, then stir in the dissolved cornstarch and stir till the sauce thickens slightly. Ladle the meat and sauce into the center of the noodles. Scatter the carrot and cucumber around the edges. Bring to the table and toss before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 109 | 53% |
| Total Fat 12.27g | 15% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 25mg | 8% |
| Sodium 465mg | 19% |
| Potassium 305mg | 9% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.26g | 4% |
| Protein 11.22g | 18% |
