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Twice cooked Noodles with Stir fried Pork in Hoisin Sauce

  • 1/2 pound thin dried Chinese noodles or spaghetti, cooked and drained
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 7 tbsp peanut oil
  • 1 recipe stir-fried pork
  • 2 green onions, julienned
  • 3 tbsp hoisin sauce
  • 2 tbsp chinese rice wine or sake
  • 2 tbsp soy sauce
  • 1 1/2 tbsp sugar
  • 1/4 tsp sesame oil
  • 3/4 pound pork tenderloin, cut in strips
  • 3 tbsp soy sauce
  • 2 tbsp Chinese rice wine or sake
  • 2 tbsp fresh garlic, minced
  • 4 tsps cornstarch
  • 1 tsp sugar
  • 1/4 tsp sesame oil
  • 1 1/2 tbsp peanut oil
  • 2 tbsp water or more
  • 6 green onions, julienned

Rinse and drain cooked noodles; transfer to large bowl and mix in soy sauce and sesame oil. (May be prepared up to two hours ahead. Let stand at room temperature.) Heat heavy large skillet over high heat; add five tablespoons peanut oil, and swirl pan to coat. Add noodles to skillet; using metal spatula, press noodles to 1-inch-thick pancake. Reduce heat to medium-high; cook until bottom of pancake is brown, about 15 minutes. Slide spatula under pancake in several places to loosen; using spatula, transfer pancake to plate. Add remaining two tablespoons peanut oil to skillet. Using tongs, turn pancake over and slide back into skillet. Cook until brown on bottom, about six minutes. Using tongs, transfer noodle pancake to platter. Top with Stir-Fried Pork in Hoisin Sauce, garnish with julienned green onions. Divide in half and serve. For sauce, stir together first five ingredients until well blended. Stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips) and next six ingredients together until blended. Heat 1 1/2 tablespoons peanut oil in heavy large skillet. Add sauce and bring to simmer. Add pork; stir-fry three minutes. Add two tablespoons water and onions; stir-fry until pork is cooked through, adding more water by tablespoons to thin sauce if desired, about one minute.

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