Basic Noodles In Soup Ii Stir Fried Pork And Spinach Topping Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
• Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
• Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
• Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.

Steps:

• In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach. , Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.

Steps:

• Heat 3 cups of the chicken stock to boiling.
• Add cubed pork, spinach, and pasta -- cook until pasta is tender.
• In another pan, heat the remaining 1 cup of stock until it is boiling.
• Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
• Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
• Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
• Allow to rest for 5-10 minutes before serving.

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.