Yolly's Free Recipes
1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores)
1 cup vegetable or corn oil (to be used a little at a time)
2 cups dried Chinese mushrooms
1 egg, slightly beaten
1/4 pound lean pork, cut into serving strips
1 tablespoon cornstarch
1 tablespoon patis or salt
1/2 pound bean sprouts
1 tablespoon soy sauce
1/2 cup chicken stock
Cook noodles according to package directions. Stir in I tablespoon vegetable oil to
keep the noodles from sticking together. Set aside.
Soak mushrooms in water for about 30 minutes. When they are soft and
expanded, drain and slice the mushrooms thin. Set aside.
Fry the egg and cut into strips. Set aside.
Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat
2 tablespoons of oil and stir fry the pork strips. Add bean sprouts, mushrooms,
soy sauce and chicken stock, stirring occasionally.
In another large skillet, heat the rest of the oil. Add the noodles and fry on
both sides, turning them once. Drain on absorbent paper. Transfer the noodles to
a serving platter. Pour the meat-vegetable mixture on top. Garnish with egg
strips. Serve hot.
Serves 4.