| Ingredients | Direction |
|---|---|
| 6 oz boneless lean pork, shredded 8 oz egg noodles 1-1/2 tbsp vegetable or peanut oil 2 tsp finely chopped garlic 1 tsp finely chopped fresh gingerroot 1 carrot, julienned 4 cups finely sliced mushrooms 1 green bell pepper, thinly sliced 1 tsp salt 1/2 cup hot chicken stock 1-1/3 cups bean sprouts, trimmed 2 tbsp finely chopped scallion Marinade: 1 tsp light soy sauce dash of sesame oil pinch of white pepper |
1. Combine all the marinade ingredients in a bowl and marinate the pork for at least 20 minutes. 2. Cook the noodles according to the directions on the package. When cooked, drain and then set aside. 3. In a preheated wok, heat 1 teaspoon of the oil and stir-fry the pork until the color has changed. Remove and set aside. 4. In the clean wok, heat the remaining oil and stir-fry the garlic and gingerroot until fragrant. Add the carrot and cook for 1 minute. Add the pork, salt, and stock and heat through. Finally, toss in the noodles, followed by the bean sprouts, and stir well. Sprinkle with the scallion and serve. |