Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles --
(fresh or dry)
3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste -- =OR=- peanut
Butter
2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns --
(roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.
Heat a wok or saute pan until it is hot. Add the oil and deep-fry the
pork, stirring with a spatula to break it into small pieces. When the
pork is crispy and dry, about 4 minutes, remove it with a slotted
spoon and drain on paper towels. Pour off the oil, leaving 2
tablespoons in the wok. Rehea Divide them into individual bowls or
put in large soup tureen. Ladle on the sauce.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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