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INGREDIENTS

1/3 c Vegetable stock
1 ts Hoisin sauce
1/2 c Catsup
3 tb Curry powder
1/2 ts Salt
1 Spanish onion
1 lb Noodles
1/4 lb Roast pork
1 ds Pepper
1/2 ts Sugar
1 Tomato
2 -(up to)

Servings

INSTRUCTIONS

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Shred roast pork. Slice onion. Peel tomato, then cut in wedges. 3. Combine catsup, hoisin sauce, salt, sugar and pepper. 4. In a dry pan, cook curry powder over low heat, stirring constantly for a few seconds. Add onion and continue stirring until curry becomes pungent. 5. Stir in stock, then roast pork, and heat quickly. 6. Stir in catsup-hoisin mixture and mix well to blend. 7. Gently stir in tomato wedges only to heat through. 8. Transfer noodles to a preheated bowl and pour the sauce over. Arrange tomatoes decoratively on top and serve. VARIATION: In step 8, instead of pouring the sauce over the noodles, add the noodles to the pan and stir in to blend and heat. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Noodles in Three-Flavored Sauce

1/3 c Vegetable stock 
1 ts Hoisin sauce 
1/2 c Catsup 
3 tb Curry powder 
1/2 ts Salt 
1  Spanish onion 
1 lb Noodles 
1/4 lb Roast pork 
1 ds Pepper 
1/2 ts Sugar 
1  Tomato 
2  -(up to)

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.    2. Shred roast pork. Slice onion. Peel tomato, then cut in wedges.    3. Combine catsup, hoisin sauce, salt, sugar and pepper.    4. In a dry pan, cook curry powder over low heat, stirring constantly for a  few seconds. Add onion and continue stirring until curry becomes pungent.    5. Stir in stock, then roast pork, and heat quickly.    6. Stir in catsup-hoisin mixture and mix well to blend.    7. Gently stir in tomato wedges only to heat through.    8. Transfer noodles to a preheated bowl and pour the sauce over. Arrange  tomatoes decoratively on top and serve. VARIATION: In step 8, instead of  pouring the sauce over the noodles, add the noodles to the pan and stir in  to blend and heat.    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 (455g)
Recipe Makes: 4 Servings

Calories: 651
Calories from Fat: 73 (11%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 2.1g
Cholesterol 112.3mg		35 %
Sodium 2032.7mg		70 %
Potassium 1105.1mg		29 %
Total Carbohydrate 123.5g		36 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 117.6g
Protein 25.4g		36 %
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: 651

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