Shanghai Pan-fried Noodles

SHANGHI PAN FRIED NOODLES

1/2 pound Chinese wheat flour noodles 1/2 cup cold water 1 tablespoon sesame seed oil 1/2 pound pork tenderloin 2 tablespoons light soy sauce 1 tablespoon cornstarch 1 scallion, cut into 1-inch pieces 9 tablespoons oil 1 teaspoon sugar 1 head celery cabbage, shredded 1 tablespoon dark soy sauce 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water 1 bunch washed spinach leaves 1/2 teaspoon salt Red wine vinegar to taste

1. Drop noodles into boiling water. Cook about 4 minutes. Add 1/2 cup of cold water. Bring to boil 1 minute. Rinse with cold running water. Drain. Mix with sesame seed oil. Set aside.

2. Cut pork crosswise and julienne. Mix with 1 tablespoon of light soy sauce and cornstarch. Stir-fry scallion and pork in 2 tablespoons heated oil until meat changes colour. Add 1 tablespoon light soy sauce and sugar. Remove. Keep pork warm.

3. In clean wok, stir-fry cabbage in 2 tablespoons heated oil 2 minutes. Remove. Wipe out wok.

4. Heat 3 tablespoons of oil in wok. Add noodles. Do not stir. Let noodles brown on bottom (about 5 minutes). Turn noodle cake over. Brown other side in same manner. Remove to warm platter.

5. Heat 1 tablespoon of oil in wok. Add pork and cabbage. Add dark soy sauce. Stir-fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out wok.

6. Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach. Add salt. Stir-fry quickly 10 seconds.

7. Arrange spinach around mound of covered noodles. Serve with red wine vinegar. NOTE:

May be prepared in advance through step 2, with vegetables cut up. Do not freeze. SERVES 4 - 6

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 * Catsrecipes Y-Group