1. Heat 2 tbsp oil in wok to 275°F. 2. Stir-fry ginger and scallion 1 minute. 3. Turn up heat to 425F, and add the meat. 4. Stir-fry 3 minutes. 5. Add sherry and soy sauce. 6. Cook 1 minute, and remove from wok. 7. Heat 2 tbsp oil in wok to 275°F. 8. Add bean sauce, hoisin sauce, and sugar. 9. Stir-fry 2 minutes. 10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo. 11. Stir-fry 2 minutes. 12. Add pork and chicken stock. 13. Cook 5 minutes at 250°F. 14. Put noodles into boiling water, and cook uncovered 3-5 minutes. 15. Drain, and rinse with cold water, then with hot water. 16. Mix with sesame seed oil. 17. Arrange noodles on platter, and pour meat mixture over them. 18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
