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Thursday, February 3, 2011

Happy Chinese New Year

Happy Chinese New Year!!! Today February 3, 2011 is the first day of the Chinese New Year and so I thought we would celebrate with a delicious noodle dish
Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan.

Yield: 8 servings (serving size: about 3/4 cup)


1 pound fresh Asian-style wheat noodles

1 1/2 tablespoons Shaoxing (Chinese rice wine) or dry sherry

1 1/2 teaspoons hoisin sauce

1/2 teaspoon cornstarch

6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips

3 tablespoons dark soy sauce

2 tablespoons oyster sauce

1 tablespoon low-sodium soy sauce

1/2 teaspoon sugar

2 tablespoons canola oil, divided

3 cups chopped napa (Chinese) cabbage

1/2 teaspoon minced garlic

1 1/4 cups (1-inch) slices green onions


1. Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

2. Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

3. Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

4. Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

5. Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

6. Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

Recipe Source: My Recipes

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  1. Hi Annie -- whenever I go to a Chinese restaurant I am drawn to the chow mein -- I love it! Yours looks like a great version of it. Love your pic too. Joni

  2. This looks very delicious,

    Happy Chinese New Year to you too.

    Thanks for visiting.

  3. Yumm! Thanks so much for linking this up to Inspiration Friday this week! :-)


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