Servings
4 Persons

Ingredients
6 Skeins dried shrimp noodles
1 Medium yellow onion
1/2 c Dried shrimp
1 Green bell pepper
1 Egg
1 Medium firm tomato
1 tsp Water
2 Cloves Garlic, minced
1/2 lb Barbecued Pork
1 tsp Fresh ginger, minced
2 Stalks celery
1 tb Curry powder
2 c Bean sprouts, blanched
4 tb Peanut oil

Sauce
1/2 c Stock
2 tsp soy sauce
1 tsp Sugar
1 tsp Chili oil

Steps
Prepare Noodles.
Rinse shrimp noodles.
Boil noodles in water until cooked but still firm.
Thin noodles only take about 3 minutes to reach this stage.
Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together.
Place in oiled bowl,
Refrigerate until firm.
The noodles must be firm before frying. (Can be prepared day before).

Prepare Shrimp
Wash & soak dried shrimp for 30 minutes; cut into thin pieces.
Combine egg & water; cook as very thin omelet; cool; slice into 2″ long shreds.
Thinly slice pork to match. Blanch bean sprouts in noodlewater (this water will have other uses, so hold onto it).
Peel strings off celery stalks, thinly slice.
Peel & halve onions, slice thinly.
Core pepper, slice thinly in 2″ lengths.
Slice tomato in thin wedges.
OR: slice these vegetables to match size of bean sprouts for better looking dish.
Mix sauce ingredients in bowl.

Stir-fry
Add 1/2 of peanut oil to hot wok.
When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes.
Add sauce, & continue cooking until sauce reduces by half.
Remove to holding bowl.
Rinse wok, return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil.
Heat oil to moderate (don’t let it smoke); add curry powder, stirring to mix with oil.
Avoid burning curry; if it burns, start over.
Cook curry powder for about 30 seconds.
Add noodles a fist-full at a time, breaking noodles into short pieces.
Toss noodles to coat & heat them. When hot, add cooked shrimp & vegetables; toss together to mix.
Turn off heat. Add pork, egg shreds & tomato wedges; mix together.
Serve.

Ingredients
1/4 c Sesame oil
Hot Bean paste; to taste
1/2 c Soy Sauce
1/4 c Creamy peanut butter
Ginger; grated to taste
Pasta; Hot cooked fresh hom
Garlic; minced
Scallions; garnish shaved

Steps
Mix all ingredients and add to Pasta; toss to coat, garnish and serve immediately.
Only use enough Sauce to coat the Pasta.
Store any remaining Sauce in the refrigerator.

Ingredients
1 lb Chinese noodles (not canned)
1 tsp Hot Chili oil (or to taste)
3 1/2 tb Dark brown sesame oil
6 Green onions, sliced finely -on the bias, divided
3 1/2 tbsp Soy Sauce
2 tbsp Rice vinegar
Black sesame seeds, optional
2 tbsp Granulated Sugar (or to taste)
Fresh cilantro, optional
1/4 c BBQ Pork, optional

Steps
Bring a generous amount of unsalted water to a boil.
Add the noodles?all at once) for approximately 2 minutes, or until al dente (toothy but firm).
Use chopsticks or two wooden spoons to separate noodles as?they cook.
Do not overcook.
Empty noodles into a large colander, then immediately flush with cold running water until cool.
Shake off excess?water and drain for 15 to 30 minutes.
Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.
Pour over noodles and use your hands to evenly distribute seasoned Sauce.
Work carefully so noodles don’t break.
Gently Spread sauce over each strand and allow the noodles to fully absorb Sauce before eating.
Add all onions except 2 tbsps.
Toss and mix to evenly distribute the onions.
Garnish with remaining onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
Serve refrigerated and cold, or at room temperature.

Servings
4 Persons

Ingredients
1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots

Noodles
Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking process.
If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.

Vegetables
Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips.
Slice celery with the grain in thin strips about 3″ long.
Cut bamboo shoots in strips to match celery.

Stir-Frying
Heat wok to medium-high.
When Hot, dribble oil around side of pan.
Add salt; stir briefly.
Add mushrooms & bamboo shoots; stir for about 30 seconds.
Add celery, stir vigorously for 30 seconds.
Push Vegetables up side of wok; add broth & Sugar, bring to boil.
Add noodles, a handful at a time, stirring them into broth for about 20 seconds.

Steps
Combine Vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side.
If necessary, thicken juices slightly with cornstarch paste.
Add paste a little at a time, stirring constantly.

Servings
4 Persons

Ingredients
5 c Chicken stock, strained (fairly clear)
1 Green onion
1/2 c Rice stick noodles, soaked
1/8 lb Boneless Pork butt
1 tsp Thin soy Sauce
4 Black mushrooms
1 pinch Sugar
1/3 c Dried bamboo shoot tips,
2 tsp White vinegar
Soaked and shredded
1/2 tsp Sesame oil

Steps
Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″ pieces.
Slice Pork butt into 1″ matchsticks.
Wash and trim green onion, shred on the bias into 1″ pieces.
Soak Rice stick noodle in warm water until soft.

Cooking Soup
In Sauce pan, heat broth. When it reaches gentle boil,
add Pork, mushrooms, bamboo shoots, soy Sauce and Sugar; simmer 10 minutes.
Add soaked Rice stick noodles; simmer for another 10 minutes.
A minute before removing from heat, add vinegar and sesame oil; stir.
Remove to serving bowl; garnish with shredded green onions.