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Name: Braised Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Dried black mushrooms; 1/2 ts Salt; 1 ts Sesame oil; 2 tb Cloud Ear mushrooms; 1 sm Cauliflower; 2 Scallion stalks; 2 tb Vegetable oil; 1/4 lb Lean pork; 2 tb Soy sauce; 1 tb Cornstarch; 1 lb Noodles; 1 c Vegetable stock

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INGREDIENTS

4 Dried black mushrooms
1/2 ts Salt
1 ts Sesame oil
2 tb Cloud Ear mushrooms
1 sm Cauliflower
2 Scallion stalks
2 tb Vegetable oil
1/4 lb Lean pork
2 tb Soy sauce
1 tb Cornstarch
1 lb Noodles
1 c Vegetable stock

Servings

INSTRUCTIONS

1. Separately soak dried black and cloud ear mushrooms. 2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly. 3. Cut pork in 1-1/2 inch strips. Break cauliflower in small flowerets. Cut scallions in 1-1/2 inch sections. Slice soaked mushrooms. 4. Combine comstarch and cold stock. 5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). 6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more. Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes. 7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium heat, stirring occasionally. 8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently until lightly browned. 9. Add pork-cauliflower mixture to noodles; then simmer, covered, another 10 minutes and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Noodles

4 Dried black mushrooms
1/2 ts Salt
1 ts Sesame oil
2 tb Cloud Ear mushrooms
1 sm Cauliflower
2 Scallion stalks
2 tb Vegetable oil
1/4 lb Lean pork
2 tb Soy sauce
1 tb Cornstarch
1 lb Noodles
1 c Vegetable stock

1. Separately soak dried black and cloud ear mushrooms.    2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly.    3. Cut pork in 1-1/2 inch strips. Break cauliflower in small flowerets. Cut  scallions in 1-1/2 inch sections. Slice soaked mushrooms.    4. Combine comstarch and cold stock.    5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork  and stir-fry until it loses its pinkness (2 to 3 minutes).    6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more.  Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes.    7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium  heat, stirring occasionally.    8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently  until lightly browned.    9. Add pork-cauliflower mixture to noodles; then simmer, covered, another       10    minutes and serve.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (582g)
Recipe Makes: 4 Servings

Calories: 698
Calories from Fat: 252 (36%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 5.1g
Cholesterol 113.1mg		35 %
Sodium 1722.8mg		59 %
Potassium 608.1mg		16 %
Total Carbohydrate 92.9g		27 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 86.7g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 698

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