Transparent Noodles With Meat Balls
|Noodles||1 1⁄2 Ounce (Transparent Variety)|
|Peanut oil||1 Teaspoon|
|Pork||6 Ounce (Raw, With A Little Fat In It)|
|Canned water chestnuts||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Canned bamboo shoots||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh ginger slices||1 , crushed (Thin Slice)|
|Spring onion||1 , finely chopped|
|Egg||1 Tablespoon, beaten (Good Teaspoon)|
|Self-raising flour||1 Cup (16 tbs)|
|Chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Spring onion||1 , finely chopped green|
|Self raising flour||4 Tablespoon|
Drop the noodles into boiling water for 1/2 minute.
Heat 1 tablespoon peanut oil in a frying-pan.
Drop the noodles into it, toss them about for 1/4 minute and drain again.
Cut the pork, chestnuts and bamboo shoots into pieces then chop them finely.
Add the seasonings.
Heat 1 teaspoon peanut oil in a frying-pan.
Fry the garlic and ginger in it until a golden colour and then discard them.
Add the onion to the pan and cook it for 1 minute, without colouring it.
Add it to the meat mixture, then add the beaten egg and beat well and knead to combine the flavours evenly.
Form the mixture into balls the size of hazel-nuts, drop them into self-raising flour and work it into them between the palms of the hands.
Make a thin batter with the self-raising flour and the water.
Beat well, leave for a few minutes, then roll the meat balls in the batter.
Drop the balls into hot deep oil (375°F. or 190°C.) and cook till a warm gold colour.
Lift out and drain.
Bring the chicken stock to the boil.
Gently boil the meat balls in it for 5-6 minutes.
Add the noodles and heat through.