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Chinese Stir Fry Noodles Print Email


(Tian Tian Chao Mian)

1/2 small seedless cucumber,peeled and julienned
Kosher salt, to taste
3 TBS canola oil
1 medium carrot, julienned
1 onion, thinly sliced
1/4 lb. ground pork
4 cloves garlic, minced
one 1" piece ginger, minced
6 scallions, minced
1 1/2 TBS dark soy sauce
1 1/2 TBS rice cooking wine
1 1/2 tsp. sugar
2 cups bean sprouts
6 oz. dried flat noodles, boiled and rinsed under cold water
1 TBS Asian sesame oil

Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 TBS oil around edge of wok; swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.

Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, 3–4 minutes.

Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 30 seconds.

Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt.


SERVES 2 – 4
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