Prep 10 mins
Cook 6 mins
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.
I actually turned this into a fried rice recipe, and it turned out great. Added more garlic, killed the ginger, and used leftover pork chops the night before. The sauce was delicious and was great even in rice.
These were very tasty noodles and I would definitely make them again. By mistake I added too many noodles, so I added a little extra sesame oil and oyster sauce but this mistake was mine and not the recipes. I think this recipe would adjust very well to whatever leftover meat or fresh veggies you had on hand. Thanks for such an easy recipe.