Fried Noodles with Shredded Pork
12 ounces thin round fresh noodles, chow mein
2 ounces pork loin or barbecued pork, char sieu
1/4 cup plus 2 1/2 tablespoons peanut oil
2 cups bean sprouts
6 dried Chinese mushrooms, available at Chinese stores, soaked in warm water for
45 minutes and shredded
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/4 cup chicken stock or water
6 ounces chives, preferably yellow chives, cut into 2 inch lengths
1 teaspoon cornstarch, mixed in a little cold water, for thickening
Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside.
Blanch the shredded pork in boiling water, cooking until the water comes back to
a boil. Remove and rinse quickly under cold running water. Set aside. Heat 1/4
cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly
browned and a little crisp. Arrange the noodles into a pancake shape, and when
the noodles are brown and crisp a little, reduce the heat for further crisping.
Turn over and repeat on the other side. Remove and keep warm. Heat 2 tablespoons
of peanut oil in the wok. Stir fry the bean sprouts and mushrooms for 30
seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the
chives. Combine well, sprinkle in a little extra oil and stir in the thickening.
SERVE: Arrange the noodles on a serving plate, fluff up a
little and ladle the pork and vegetables over. Serve at once.