Serves: 4
Total Calories: 756

3/4 pound boneless pork loin
1 teaspoon cornstarch
1/2 teaspoon salt
dash white pepper
6 medium dried black mushrooms
1 green onion, (with top)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon sugar
2 teaspoons dry white wine
2 teaspoons soy sauce
2 quarts water
6 ounces fresh or dry green spinach noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
1 1/2 cups chicken broth (see Soups: Chicken Broth)
2 tablespoons vegetable oil

Trim fat from pork loin cut pork into 1/4-inch pieces. Toss pork, 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch pieces. Cut green onion diagonally into 1-inch pieces. Mix 2 tablespoons cornstarch, 2 tablespoons water and the sugar. Mix the wine and soy sauce.

Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add pork, gingerroot and garlic stir-fry 1 minute or until plrk is no longer pink. Stir in soy sauce mixture. Remove pork from wok. Wash and thoroughly dry wok.

Heat mushrooms, broth and 2 tablespoons vegetable oil to boiling in wok reduce heat to medium. Cover and cook 1 minute. Stir in cornstarch mixture cook and stir until thickened. Add pork cook and stir until pork is hot. Pour pork mixture over noodles sprinkle with green onion.

4 servings

**A symbol o longevity, noodles are required fare at birthday celebrations. For all Chinese noodle dishes, first boil the noodles and then rinse in cold water and drain well. The final cooking process -either stir-frying or deep-frying-adds flavor and texture. Only in northern China are noodles eaten for dinner. In the southern part of China, other than birthday celebrations, noodles are served for lunch or as a midnight snack.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 756
Calories from Fat: 256

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice