Serves: 4
Total Calories: 713
1. Separately soak dried black and cloud ear mushrooms.
2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) but only very briefly.
3. Cut pork in 1 1/2-inch strips. Break cauliflower in small flowerets. Cut scallions in 1 1/2-inch sections. Slice soaked mushrooms.
4. Combine cornstarch and cold stock.
5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork and stirfry until it loses its pinkness (2 to 3 minutes).
6. Add cauliflower and dried black mushrooms stir-fry 2 to 3 minutes more. Add cloud ear mushrooms and soy sauce stir-fry another 2 minutes.
7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium heat, stirring occasionally.
8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently until lightly browned.
9. Add pork-cauliflower mixture to noodles then simmer, covered, another 10 minutes and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Noodles recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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