Noodles in Meat Sauce with Shredded Vegetables

Global Cuisine > Chinese > Noodles in Meat Sauce with Shredded Vegetables
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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, 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 :

1. Arrange the shredded vegetables on serving dishes. Set aside.

2. Boil the noodles or spaghetti until turn to tender. Drain, set aside.

3. Heat the vegetable oil in a large frying-pan. Add the onion, garlic and then stir constantly for 1 1/2 minutes.

4. Add the pork minced or beef minced and stir-fry together with sesame oil, soy sauce, wine or sherry and sugar. Then, stir-fry for another 3 minutes. After, add the cornflour (cornstarch) and stir constantly until the sauce thickens and becomes translucent.

5. Remove from the heat and transfer the sauce to a warmed serving bowl. Keep hot.

6. Divide the noodles or spaghetti into four serving bowls. Pour the meat sauce and shredded vegetables on top of noodles or spaghetti.

7. Ready for serve.

Global Cuisine > Chinese > Noodles in Meat Sauce with Shredded Vegetables
92 of 177 < prev next >