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)





Ingredients

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

Preparation

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

shared at http://www.atthepicketfence.com/