Eggless Noodles with Barbecued Pork

Name: Eggless Noodles with Barbecued Pork ( )
Cuisine: China
Ingredients: 1 pound fresh eggless noodles (similar in size to linguine no. 17), cut into 5-inch lengths; 1 pound fresh eggless noodles (similar in size to linguine no. 17), cut into 5-inch lengths; 2 quarts water; 2 teaspoons salt; 2½ teaspoons sugar; Pinch of white pepper; 1 tablespoon Shaoxing wine; 2 teaspoons sesame oil; 2 tablespoons light soy sauce; 2 tablespoons oyster sauce; ½ cup Chicken Stock; 1 cup julienned Barbecued Pork; 3 scallions, cut into 2 -inch lengths, the white portions julienned, and white and green portions separated; ½ cup julienned onions; 1 tablespoon peeled and minced ginger; 4 tablespoons peanut oil

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This noodle Stir-fry uses the cream-colored fresh noodles typically labeled “Shanghai noodles, ” a courtesy to Shanghai, where noodles made without eggs are traditional. The barbecued pork meshes beautifully with its sister ingredients, and the noodles cook to a substantial bite.

Ingredients

Sauce

½ cup Chicken Stock
2 tablespoons light soy sauce

Asia
China
Noodles

Method

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

In a large pot, bring the water and salt to a boil over high heat. Add the noodles, stir well with chopsticks, and cook for 1½ minutes, or until al dente. (Test by sampling a noodle.) Turn off the heat, run cold water into the pot, then drain the noodles with a mesh strainer. Return the noodles to the p