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Noodles in Meat Sauce with Shredded Vegetables
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This is one of the classic peasant dishes of Peking and, unlike most Chinese dishes, is a meal in itself. Traditionally, each diner is given a bowl of noodles to which he adds as mush meat sauce and shredded vegetables as he likes.
Serves : 4-6
Ingredients :
1/2 kg Noodles or spaghetti
3 tablespoons Vegetable oil
1 Medium onion, thinly sliced
2 Garlic cloves, crushed
4cm Fresh root ginger, peeled and finely chopped
350g Lean pork or beef, minced (ground)
1 tablespoon Sesame oil
5 tablespoons Soy sauce
2 tablespoons Rice wine or fry sherry
1 tablespoon Sugar
1 tablespoon Cornflour (cornstarch), blended with 4 tablespoons chicken stock
75-125g Shredded vegetables shredded cabbage, blanched for 4 minutes and drained (a heaped side-dishful)
75-125g Shredded carrots, blanched for 4 minutes and drained (a heaped side-dishful)
75-125g bean sprouts, blanched for 1 minute and drained (a heaped side-dishful)
75-125g Shredded cucumber (a heaped side-dishful)
50-75g Shredded radishes (a saucerful)
25-50g mixed pickles (a saucerful)
25-50g Chutney (a saucerful)
Method :
Arrange the shredded vegetables, pickles and chutney on individual serving dishes. Set aside.
Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain, set aside and keep hot.
Heat the vegetable oil in a large frying-pan. Add the onion, garlic and fry for 11/2 minutes, stirring constantly. Add the pork or beef and stir-fry until it loss its pinkness. Stir in the sesame oil, soy sauce, wine or sherry and sugar, and stir-fry for a further 3 minutes. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the sauce to a warmed serving bowl. Keep hot.
Divide the noodles or spaghetti between four individual serving bowls. Serve at once, with the meat sauce and shredded vegetables.
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