Tuesday, March 3, 2009

More Northern Style Noodling

Another recipe from Wei Zhong's Sister's Military Village Food (偉忠姐姐的眷村菜). The great thing about theses recipes is that because they are from military villages in Taiwan from a time when people didn't have much money or resources right after WWII, they are perfect low cost meals for the current economic climate. This dish is called ruo si gan ban (or shredded pork dry mix). The "mix" is is mixing the ingredients with noodles over a dry wok. Easy to make, delicious, and very comforting.

.25 lb of pork cut into tiny strips
2 big handfuls of spinach leaves
1.5 Tb of pork fat or rendering ( I used duck fat)
2 eggs beaten
1 package of fresh ramen or pulled noodles
3 Tb of chopped scallions
Soy sauce paste and salt to taste
Cooking oil (I used canola)

In a wok or skillet, heat a drop cooking oil to cook the beaten egg as if you were making an omlette. Cook until barely set and remove from pan. In another pot with boilign water, add the noodles, pork, and spinach and cook until just done (about 3-5 minutes). The the wok or skillet, heat up the pork fat and toss in the scallions and soy sauce paste. Saute until fragant. Slice the omelette into strips. Strain out the noodles, pork, and spinach from the water. Add all the ingredients into the wok. Toss until even and serve.

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