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Mee goring
Artist: _
Categories:

Asian, Chinese, Ethnic, Lamb & Mutton
Yield: 4
Rating: very good (4)
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The Mee goring is the name of the recipe.
Ingredients:
8 ozPre-steamed
Chinese egg noodles
Or dried wheat noodles
SAUCE
1/4 cupKetchup
1/4 cupSingapore or Thai
Mild chili sauce
2 tbspSoy sauce
1 tbspHot chili paste ( opt)
2 tspSugar
Salt and pepper to taste
STIR-FRY INGREDIENTS
1 tbspCanola oil
3 Garlic clove( s) , minced
1 Onion( s) , thinly sliced
8 ozLean lamb or chicken
Finely chopped or minced
2 cupNapa , Savoy
Or green cabbage
Thinly sliced
2 cupSnow peas
Strings and stems removed
2 cupMung bean sprouts
1 Cucumber , peeled
Seeded , cut into fine dice
1/4 cupCilantro leaves
Or chopped scallion greens
Procedures:
Step one:( muslim-style noodles with lamb or chicken) Cook the noodles in 4 qts of boiling water until tender , 6-8 min for fresh or pre-steamed noodles , 8 min for dried noodles.
Step two:Drain the noodles in a colander , rinse with cold water until cool , and drain again.
Step three:Combine the ingredients for the sauce in a small bowl and whisk until smooth.
Step four:Heat a large non-stick wok over a high flame and swirl in the oil.
Step five:Add the garlic and onion and stir-fry until just beginning to brown , about 1 min. add the lamb , cabbage , and snow peas and stir-fry until the lamb is cooked , about 2 min. add the noodles , bean sprouts , and sauce and stir-fry until the noodles are thoroughly heated , 2-3 min. correct the seasoning , adding chili sauce or soy sauce.
Step six:The mixture should be highly seasoned.
Step seven:Sprinkle the noodles with the diced cucumber and cilantro and serve at once.
Step eight:High-flavor , low-fat pasta by stephen raichlen isbn 0-670-86581-8 pg 62-6

This recipe is Category of Asian, Chinese, Ethnic, Lamb & Mutton.
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Mee goring Reviews
Rating: very good (4)   2 reviews