Shanghai Noodles

Spankie's Note:

Collected from those racks of recipe cards at the supermarket, this recipe relives a streetside vendor's simplistic approach to a wonderfully tasty and quick meal.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 lb broad egg noodle (from the Asian aisle)
• 3 tablespoons peanut oil
• 2 teaspoons gingerroot, minced (I use less)
• 1 garlic clove, minced (I use more because I love garlic!)
• 1 lb pork, shredded
• 1/2 lb shrimp, cleaned and shelled
• 4 ounces sliced fresh mushrooms
• 3 tablespoons hoisin sauce
• 1/2 teaspoon cayenne pepper (more a touch more, to taste)
• 2 tablespoons soy sauce
• 1 tablespoon sherry wine
• 2 teaspoons cornstarch

Directions:

1. In a large kettle of boiling salted water, cook the noodles; drain and reserve.
2. In a wok, heat the oil. Quickly fry the ginger and garlic.
3. Add the pork, shrimp and mushrooms. Cook thoroughly. Add the noodles and stir-fry until noodles are heated.
4. Blend remaining ingredients and pour over noodles. Stir fry additional 2 minutes, and then serve.