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Ingredientes
- 1/2 lb Grnd pork
- 1 Tbsp. Dark soy sauce
- 1 tsp Salt
- 1 c. Peanut oil
- 3/4 lb Chinese thin egg noodles (fresh or possibly dry)
- 3 Tbsp. Finely minced garlic
- 2 Tbsp. Finely minced ginger
- 5 Tbsp. Finely minced scallions
- 2 Tbsp. Sesame paste =Or possibly=- peanut butter
- 2 Tbsp. Dark soy sauce
- 2 Tbsp. Chili oil
- 2 tsp Salt
- 1 c. Chicken stock
- 1 Tbsp. Sichuan peppercorns (roasted and grnd)
Direcciones
- COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or possibly saute/fry pan till it is warm. Add in the oil and deep-fry the pork, stirring with a spatula to break it into small pcs. When the pork is crispy and dry, about 4 min, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 Tbsp. in the wok. Reheat the wok and add in the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add in the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 min. Cook the noodles in a large pot of boiling water for 2 min if they are fresh or possibly 5 min if they are dry. Drain the noodles well in a colander. Divide them into individual bowls or possibly put in large soup tureen. Ladle on the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 1023 | |
| Calories from Fat 653 | 64% |
| Total Fat 73.99g | 92% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.05g | |
| Cholesterol 112mg | 37% |
| Sodium 2567mg | 107% |
| Potassium 544mg | 16% |
| Total Carbs 66.54g | 18% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.07g | 1% |
| Protein 24.94g | 40% |
