Chinese Noodles Recipes - Transparent Noodles with Meat Balls Recipe

Ingredients

• 1 1/2 -2 oz. transparent noodles

• peanut oil

• 6 oz. raw pork with a little fat in it

• 1 dessertspoon canned water chestnuts

• 1 dessertspoon canned bamboo shoots

• pinch each salt, sugar and (M.S.G.)

• 1 crushed small clove garlic

• 1 crushed thin slice fresh ginger

• 1 finely chopped spring onion

• 1 good teaspoon beaten egg self-raising flour

• 1 pint (U.S. 5/8 cup) chicken stock

• finely chopped green of 1 spring onion

Batter

• 4 tablespoons self-raising flour

• 7 -8 tablespoons water

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Method:

1. Drop the noodles into boiling water for 1/2 minute. Drain them. Heat 1 tablespoon peanut oil in a frying-pan.

2. Drop the noodles into it, toss them about for 1/4 minute and drain again. Cut the pork, chestnuts and bamboo shoots into pieces then chop them finely. Add the seasonings.

3. Heat 1 teaspoon peanut oil in a frying-pan. Fry the garlic and ginger in it until a golden color and then discard them.

4. Add the onion to the pan and cook it for 1 minute, without coloring it. Add it to the meat mixture, then add the beaten egg and beat well and knead to combine the flavors evenly.

5. Form the mixture into balls the size of hazel-nuts, drop them into self-raising flour and work it into them between the palms of the hands.

6. Make a thin batter with the self-raising flour and the water. Beat well, leave for a few minutes, then roll the meat balls in the batter.

7. Drop the balls into hot deep oil (375°F or 190°C) and cook till a warm gold color. Lift out and drain. Bring the chicken stock to the boil. Gently boil the meat balls in it for 5-6 minutes.

8. Add the noodles and heat through. Turn into a heated dish. Garnish with the onion green and serve.