Roasted Pork Noodles

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::Roasted Pork Noodles

*2 to 3 T. oil
*1 T. ginger, grated
*2 green onions, cut into 1-
inch lengths
*0.5 c. shredded ham (thick
shreds if using boiled
ham, thinner shreds if
using Smithfield)
*2 or 3 stalks bok choy or
choy sum, cut into 2-inch
slices
*0.5 poundfresh or dried
Chinese-style egg noodles,
boiled, drained, cooled,
and lightly oiled
*0.25 c. Basic or Rich Chicken
Stock
*1 T. dark soy sauce

Method:

1. Heat wok over medium-high heat, and add 1 tablespoon of the oil. Add ginger and green onion; cook until fragrant. Add ham and bok choy; stir-fry 1 minute, then transfer to a warm plate. 2. Wipe wok clean with a paper towel, and add another 1 or 2 table- spoons of oil. Reduce heat to medium. Swirl wok to cover sides with oil, then add noodles. Cook without stir-ring 1 minute, then begin stirring and tossing noodles to brown them in places. Add a little more oil if necessary to keep noodles from sticking. 3. When noodles are heated through and lightly browned in places, add stock and soy sauce; stir to loosen noodles from pan. Return ham and bok choy mixture to pan; toss with noodles. Increase heat to high, and continue cooking and stirring until liquid is nearly gone. Transfer to serving plate. Arrange with some ham and vegetables on top.

Total time:

35m

Cooking technique:

stir-frying

Cuisine:

Guangdong

Food menu:

rice noodle

Cholesterol:

17mg

Carbohydrates:

25g