last week end i had the pleasure of taking another cooking class with chef joseph poon at his philadelphia restaurant, this one in noodles. i thought i had eaten them all until he surprised me with needle noodles, which blew me away! they can be found, fresh, in the refrigerated section of your asian market. i have a new favorite noodle now. have everything ready before you start, this is quick cooking.
- 8 ounces fresh needle noodles
- 8 large shrimp, precooked
- 3 ounces char sui pork, precooked
- 1⁄2 onion, sliced
- 1⁄2 inch ginger, peeled and grated
- 1 garlic clove, chopped
- 1⁄2 green pepper, sliced into chunks
- 2 scallions, sliced
- 2 eggs
- 4 ounces bean sprouts
- 2 tablespoons soy sauce
- 1⁄3 teaspoon salt
- 3⁄4 teaspoon sugar
- 2 teaspoons sesame oil
- 3 tablespoons chicken stock or 3 tablespoons water
- 1⁄2 tablespoon oyster sauce
- 1 -2 tablespoon vegetable oil, for stir frying (or peanut oil)
- heat wok.
- add 1 tbsp oil.
- crack eggs into hot oil and stir fry to scramble, remove.
- add additional oil to wok if needed, add onions, ginger, garlic, and light green parts of scallion. stir fry for 1-2 minutes until softened.
- add shrimp, pork and peppers, stir fry until heated through. add needle noodles and stir fry to mix well.
- add sauce ingredients, continue stirring.
- add green parts of scallions,bean sprouts, eggs, mix well, serve.