Wednesday, December 1, 2010

Tian Tian Chao Mian (Everyday Fried Noodles)

1/2 small seedless cucumber, peeled and julienned
kosher salt, to taste
3 Tbsp canola oil
1 medium carrot, jullienned
1 onion, thinly sliced
1/4 lb ground pork
4 cloves garlic, minced
1 1" piece ginger, minced
6 scallions, minced
1 1/2 Tbsp dark soy sauce
1 1/2 Tbsp rice cooking wine
1 1/2 tsp sugar
2 cups bean sprouts
6 oz dried flat noodles, boiled and rinsed under cold water
1 Tbsp asian sesame oil

1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok or stainless-steel skillet over high heat until it begins to smoke. Add 1 Tbsp oil around edge of wok; swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.
2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, 3-4 minutes.
3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 30 seconds.
4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt.

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