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Twice-Cooked Noodles With Stir-Fried Pork In Hoisin Sauce

1/2 lb 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 lb pork tenderloin, cut in strips
3 tbsp soy sauce
2 tbsp Chinese rice wine or sake
2 tbsp fresh garlic, minced
4 tsp 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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