Yield: 4 main dishes or 8 appetizers
1/2 tsp. salt
1/2 lb. dried Chinese rice noodles
2 T. plus
2 tsp. vegetable oil, divided
2 T. soy sauce
1 T. sherry or cooking wine
1/2 tsp. red pepper flakes (or more, to taste)
1 T. corn starch
1/4 lb. raw shrimp, peeled and diced
1/4 lb. cooked pork, sliced or shredded
1/2 lb. cooked chicken, sliced or shredded
2 T. minced fresh garlic
2 T. minced fresh ginger
1/4 c. sliced green onions
1/2 c. carrots, thinly sliced
1/2 c. snow peas
1/2 c. sweet red pepper strips
1/2 c. mushrooms, sliced
1 c. chicken broth
Fill a 4-quart saucepan with water, and add salt. Bring water to a boil; add noodles. When noodles are tender, drain, and rinse in cold water. Drain again, place in a bowl, and stir in 2 tsp. vegetable oil. Set aside.
In a large bowl, combine soy sauce, sherry, red pepper flakes, and 1 tablespoon cornstarch. Stir in shrimp, pork, and chicken, and set aside.Heat 2 tablespoons oil over medium-high heat in a wok or large, heavy skillet. Stir-fry garlic and ginger lightly. Add, in order: meat mixture, green onions, carrots, snow peas, sweet red pepper, and mushrooms, taking car to keep ingredients moving.
Stir-fry until shrimp is opaque.Mix chicken broth with 1 tablespoon cornstarch, and pour over all ingredients, continuing to stir. Heat a few more minutes until the sauce boils and thickens. Add noodles, and stir to combine.
From the May 1996 issue.