Chinese Noodles and Pastry Recipes - Noodles in Meat Sauce Recipe

Ingredients

• 4 dried Chinese mushrooms

• 30ml/2 tbsp peanut oil

• 225g/8oz lean pork, sliced

• 100g/4oz mushrooms, sliced

• 4 spring onions, sliced

• 15ml/1 tbsp soy sauce

• 15ml/1 tbsp rice wine or dry sherry

• 600ml/2 1/2 cups chicken stock

• 350g/12oz egg noodles

• 30ml/2 tbsp corn-flour

• 2 eggs, lightly beaten

• salt and freshly ground pepper

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Method:

1. Soak the mushrooms in warm water for 30 minutes the drain. Discard the stalks and slice the caps.

2. Heat the oil and fry the pork until lightly colored. Add the dried and fresh mushrooms and spring onions and stir-fry 2 minutes.

3. Add the soy sauce, wine or sherry and stock, bring to the boil, cover and simmer for 30 minutes.

4. Meanwhile, being a pan of water to the boil, add the noodles and boil for about 10 minutes until the noodles are tender but still firm.

5. Drain, rinse in cold then hot water then drain again and arrange on in a warmed serving dish.

6. Blend the corn-flour with a little water, stir it into the pan and simmer, stirring, until the sauce clears and thickens.

7. Gradually stir in the eggs and season with salt and pepper. Pour the sauce over the noodles to serve.