Laura
Arnold
Lara M
Sara Dobson
CibbuanoCold Noodle with Minced Meat and Chu Hou Sauce
October 17th 2007 09:00
As a lover of Asian cuisine, I have accumulated quite an impressive archive of Chinese and Malaysian recipes over the years which I hope to share with you all here on this site.
Today's recipe is Cold Noodle with minced meat and Chu Hou sauce.
Ingredients:
15 catty Shanghai Thick Noodle
5 taels Lean port
2 taels Green Beans
2 taels Carrot
2 taels Cucumber (Shredded)
1 tablespoon Garlic (Minced)
1 tablespoon Spring Onion (Diced)
Seasoning:
1 tablespoon Chu Hou Sauce (From all good Chinese grocery shops)
1 tablespoon Sugar
1 tablespoon Salt
1/4 cup Water
Method:
1) Bring half a saucepan of water to the boil, add noodles and return water to boil.
2) Separate noodles (with chopsticks or other utensils), add 1 bowl of water and wait until water boils again. Then place the noodles in ice water for 30 minutes and dish up. Chill noodles in fridge.
3) Water blanche green bean and set aside.
4) Peel and wash carrot. Shred.
5) Mince pork and set aside.
6) Heat wok, fragrant garlic, add minced meat, green bean and seasoning sauce and cook until well done.
7) Mix the above ingredients with cold noodle in a bowl or saucepan, add shredded cucumber and carrot.
8) Serve cold and enjoy!
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