The Noodle Shop Cookbook by Jackie Passmore,
Wiley Publishing Inc. 1999
Adapted by StarChefs
Yield: 3 servings
- ½ pound ground pork
- 1 small onion, peeled
- ½ red bell pepper
- 1 rib of celery
- 2 whole scallions
- 8 fresh oyster mushrooms
- ¼ cup vegetable or peanut oil
- 4 ounces sliced bamboo shoots
- 1 pound fresh, thick egg noodles
- 1 tablespoon sesame oil
- 1 teaspoon Chinese black vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon salt
Seasoning for pork:
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 3 teaspoons tamari or light soy sauce
- 3 teaspoons cornstarch
- 1 teaspoon sugar
- Pinch of white pepper
- 1 tablespoon vegetable or peanut oil
- 1 ¼ cups chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
Combine the ground pork and pork seasoning ingredients in a bowl,
mix well, and set aside for 30 minutes.
Peel the onion and cut into narrow wedges. Remove the inner ribs
and seeds from the pepper and cut into strips. Slice the celery
thin, on the diagonal. Trim the scallions and cut into 1-inch pieces.
Cut the larger mushrooms in half.
Bring 2 quarts of water to a boil, add the noodles, and bring the
water back to a slow boil. Cook for 2 ½ minutes until al
dente. Drain in a colander.
Combine the sauce ingredients in a bowl.
Heat 2 tablespoons vegetable oil in a wok or large skillet over
high heat and stir-fry the prepared vegetables and bamboo shoots
for 2 to 3 minutes until crisp-tender. Remove and keep warm. Add
the pork and stir-fry on high heat until evenly browned, breaking
it up with the edge of a spatula. Return the vegetables to the pan.
Heat remaining vegetable oil in a wok. Stir-fry the noodles on
high heat for 1 minute. Add the sesame oil, vinegar, oyster sauce,
and salt and stir-fry until each strand is coated with the seasonings.
Return the cooking sauce and reheat with the noodles. Serve.