Egg noodles in rich hoisin gravy is a dish made with egg noodles, hoisin sauce, and chicken broth. It is often served as a main course or as a side dish.
To prepare: pickling cucumbers, peel, seed, and cut into strips 1/8-inchwide and 2-inches long.
Mix cornstarch with 4 tablespoons stock or water.
Cook's notes: The Chinese would use egg noodles, but you cansubstitute readily available Japanese ramen noodles.
Hoisin sauce, Asian sesame oil and chili oil are available at Asianmarkets or supermarkets with large Asian specialty sections.
Procedure: In a bowl, whisk together the hoisin sauce, soy sauce, halfthe sesame oil and the chicken stock.
Heat the peanut oil in a wok andstir-fry the garlic and ginger for 45 seconds, or until soft.
Add the porkand stir-fry until nicely browned, about 2 minutes.
Add the rice wineand stir-fry for 30 seconds.
Stir in the broth mixture and bring to aboil.
Stir in the cornstarch mixture and return the entire mixture to aboil; it will thicken slightly.
Add chili oil to taste and keep the gravywarm.
Cook the noodles in boiling salted water about 1 minute, or until doneto taste.
Drain well and toss the noodles with the remaining sesame oil.
Presentation: Divide the noodles among bowls, pour the gravy overthem and garnish with bean sprouts and cucumber.
Yield: Makes 6 servings.
Nutritional info (per serving): 518 calories, 25 grams fat, 53 milligramscholesterol, 1,069 milligrams sodium.
Ingredients
Directions
To prepare: pickling cucumbers, peel, seed, and cut into strips 1/8-inchwide and 2-inches long.
Mix cornstarch with 4 tablespoons stock or water.
Cook's notes: The Chinese would use egg noodles, but you cansubstitute readily available Japanese ramen noodles.
Hoisin sauce, Asian sesame oil and chili oil are available at Asianmarkets or supermarkets with large Asian specialty sections.
Procedure: In a bowl, whisk together the hoisin sauce, soy sauce, halfthe sesame oil and the chicken stock.
Heat the peanut oil in a wok andstir-fry the garlic and ginger for 45 seconds, or until soft.
Add the porkand stir-fry until nicely browned, about 2 minutes.
Add the rice wineand stir-fry for 30 seconds.
Stir in the broth mixture and bring to aboil.
Stir in the cornstarch mixture and return the entire mixture to aboil; it will thicken slightly.
Add chili oil to taste and keep the gravywarm.
Cook the noodles in boiling salted water about 1 minute, or until doneto taste.
Drain well and toss the noodles with the remaining sesame oil.
Presentation: Divide the noodles among bowls, pour the gravy overthem and garnish with bean sprouts and cucumber.
Yield: Makes 6 servings.
Nutritional info (per serving): 518 calories, 25 grams fat, 53 milligramscholesterol, 1,069 milligrams sodium.
