The Everything Chinese Cookbook by Rhonda Lauret Parkinson Page B

soak the noodles.

Drop one 2-ounce package of noodles into the wok. It should puff up immediately. Remove and drain on paper towels. Repeat with the other package. Cut the noodles into serving portions or serve as is.

Serves 6–8
    Top these noodles with dishes that have a lot of sauce, such as Mongolian Beef with Vegetables (page 109).

Serves 2–4
    For a different taste and texture, try substituting chicken for the pork and experimenting with rice noodles of different thickness.
Singapore Fried Rice Noodles
    4 ounces rice vermicelli
    ½ red bell pepper
    2 teaspoons mild curry powder
    ¼ teaspoon turmeric
    ½ teaspoon grated ginger
    ½ cup chicken stock or broth
    2 tablespoons plus 1 teaspoon soy sauce
    ½ teaspoon sugar
    4–5 tablespoons oil for stir-frying
    2 ounces shrimp, peeled and deveined
    1 cup mung bean sprouts, rinsed and drained
    4 ounces barbequed pork, cut into very thin slices
    teaspoon freshly ground pepper
Soak the rice noodles in hot water for 20 minutes or until softened. Drain thoroughly. Wash the red pepper and remove the seeds.

Combine the curry powder, turmeric, and ginger. Set aside. Combine the chicken broth, soy sauce, and sugar. Set aside.

Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until they turn pink. Remove and set aside.

Add 2–3 tablespoons oil. When oil is hot, add the curry powder mixture and stir-fry until aromatic. Add the red pepper and bean sprouts. Add the noodles and stir-fry for a few minutes, adding water if necessary.

Add the sauce in the middle of the wok. Bring to a boil. Add the barbequed pork and mix through. Add the stir-fried shrimp. Sprinkle with the freshly ground pepper and serve hot.
Dan Dan Noodles
    8 ounces fresh egg noodles
    2 teaspoons plus 1 tablespoon sesame oil, divided
    3 tablespoons peanut butter
    2 tablespoons dark soy sauce
    1 tablespoon light soy sauce
    3 tablespoons rice vinegar
    4 teaspoons sugar
    1 tablespoon Hot Chili Oil (page 23)
    1½ tablespoons toasted sesame seeds
    3 green onions, cut into 1-inch pieces

Serves 4
    A mild, sweetened rice vinegar works very well in this recipe. If you want to add a vegetable, try 1 cup blanched bean sprouts.
Bring a pot of water to boil, and cook the noodles al dente. Drain thoroughly and toss with 2 teaspoons sesame oil. Cool.

Combine the peanut butter, dark soy sauce, light soy sauce, rice vinegar, sugar, 1 tablespoon sesame oil, and Hot Chili Oil. Process in a blender or food processor.

Mix the sauce in with the noodles. Sprinkle the toasted sesame seeds over. Garnish with the green onion.
How to Toast Sesame Seeds
    Spread the sesame seeds out on a pan and cook at low heat, shaking the pan occasionally. Toast the sesame seeds until they turn a light brown. Remove from the pan, cool, and use as called for in recipes. When cooking the seeds, be sure not to overcook and let them burn.

Serves 4
    To cook noodles al dente, boil until they are tender, but still firm and not mushy.
Beef Lo Mein
    1 pound flank steak
    2 teaspoons oyster sauce
    1½ teaspoons sugar, divided
    ½ teaspoon baking soda
    6 dried mushrooms
    8 ounces fresh egg noodles
    2 tablespoons dark soy sauce
    1 tablespoon light soy sauce
    1 teaspoon Chinese rice wine or dry sherry
    ¼ cup water
    3 tablespoons oil for stir-frying
    6 cabbage leaves, shredded
Cut the steak into thin slices, about 2 inches in length. Add the oyster sauce, ½ teaspoon sugar, and baking soda. Marinate the steak for 30 minutes.

Soak the dried mushrooms in hot water for at least 20 minutes to soften.

In a large pot of water, boil the noodles until the flour is removed but they are still firm. Drain thoroughly.

Cut the mushrooms into thin slices. Combine the dark soy sauce, light soy sauce, 1 teaspoon sugar, rice wine, and water, and set aside.

Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the steak. Stir-fry until it changes color and is nearly cooked through. Remove and drain on paper