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| Home -> [Asian, Chinese, Ethnic, Lamb & Mutton] -> [Mee goring Recipe] |
Mee goring
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Ethnic, Lamb & Mutton |
Rating: |
0 |
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Ingredients:
| 8
| oz | Pre-steamed | | | Chinese egg noodles | | | Or dried wheat noodles | | | SAUCE | | 1/4
| cup | Ketchup | | 1/4
| cup | Singapore or Thai | | | Mild chili sauce | | 2
| tbsp | Soy sauce | | 1
| tbsp | Hot chili paste (opt) | | 2
| tsp | Sugar | | | Salt and pepper to taste | | | STIR-FRY INGREDIENTS | | 1
| tbsp | Canola oil | | 3
| | Garlic clove(s), minced | | 1
| | Onion(s), thinly sliced | | 8
| oz | Lean lamb or chicken | | | Finely chopped or minced | | 2
| cup | Napa, Savoy | | | Or green cabbage | | | Thinly sliced | | 2
| cup | Snow peas | | | Strings and stems removed | | 2
| cup | Mung bean sprouts | | 1
| | Cucumber, peeled | | | Seeded, cut into fine dice | | 1/4
| cup | Cilantro leaves | | | Or chopped scallion greens |
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Procedures:
| 1 | (muslim-style noodles with lamb or chicken) Cook the noodles in 4 qts of boiling water until tender, 6-8 min for fresh or pre-steamed noodles, 8 min for dried noodles. | | 2 | Drain the noodles in a colander, rinse with cold water until cool, and drain again. | | 3 | Combine the ingredients for the sauce in a small bowl and whisk until smooth. | | 4 | Heat a large non-stick wok over a high flame and swirl in the oil. | | 5 | Add the garlic and onion and stir-fry until just beginning to brown, about 1 min. add the lamb, cabbage, and snow peas and stir-fry until the lamb is cooked, about 2 min. add the noodles, bean sprouts, and sauce and stir-fry until the noodles are thoroughly heated, 2-3 min. correct the seasoning, adding chili sauce or soy sauce. | | 6 | The mixture should be highly seasoned. | | 7 | Sprinkle the noodles with the diced cucumber and cilantro and serve at once. | | 8 | High-flavor, low-fat pasta by stephen raichlen isbn 0-670-86581-8 pg 62-6 |
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