Soy Jam Noodles
|Bean sprouts||1⁄2 Pound|
|Chinese parsley||1 Cup (16 tbs)|
|Lean pork||1⁄2 Pound|
|Fresh ginger slices||2|
|Soy jam||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
1. Slice radishes. Peel and shred cucumber; then soak briefly in ice water. Shred scallions and celery. Blanch bean sprouts. Trim tough stems from Chinese parsley. Place each vegetable in a separate serving dish.
2. Prepare egg threads Place in another serving dish.
3. Parboil noodles and keep warm.
4. Mince or grind pork, together with ginger root and remaining scallions.
5. Mix soy jam and water in a bowl.
6. Heat oil. Add pork mixture and stir-fry until pork loses its pinkness (1 to 2 minutes).
7. Stir in diluted soy jam and cook, covered, 10 minutes over medium heat, stirring frequently.
8. Transfer noodles to individual bowls. Place the meat sauce mixture in a serving bowl at the center of the table, with the dishes of vegetables and egg threads nearby. (To eat: the diner spoons 1 or 2 tablespoons of the meat sauce over his noodles, then takes a little of each vegetable and the egg threads and mixes them all together.) are soft-fried first.) Various dishes of diced cooked meat and seafood, diced hardboiled eggs and crushed walnuts or almonds can also be served with the noodles. When they are, a meatless sauce is generally used.