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Chinese Noodles with Spicy Pork Gravy

This is very simple to make and it is delicious. For years I tried to recreate a dish I frequently ordered at a Chinese restaurant in Chelmsford, Massachusetts called Peking Noodles.  I haven't been totally successful, but this still turned out pretty good; this is one even the kids will enjoy. I like to add different things to the basic recipe – be creative. Things like peas, mushrooms and water chestnuts. But the basic recipe is great as well (Jeff likes it more because he doesn’t have to eat around the veggies).

1 pound Oriental Noodles (see notes)
1 teaspoon sesame oil
1 bunch scallions, diced (green parts only)
2 cups sliced mushrooms (optional)
1-2 whole dried hot chiles, crushed)
1 cup sliced water chestnuts (optional)
1 10oz package frozen green peas, thawed (optional)
2 tablespoons peanut oil (or substitute vegetable oil)
1 pound ground pork (substitute firm tofu for a vegetarian version)
gravy:
2 tablespoons cornstarch
1 tablespoon creamy peanut butter
1 14oz can chicken broth
2 tablespoons soy sauce
4 tablespoons oyster sauce

Make the gravy by combining all ingredients; set aside.

Brown the ground pork, drain and set aside. Prepare the noodles according to the package instructions, drain and rinse with cold water.

Heat the oil over high heat in a wok, or a sauté pan suitable for stir-frying.  Stir fry the mushrooms for about 2 minutes. Add the scallions and chiles and stir fry for 1 minute.

Add the pork, green peas, water chestnuts and the gravy, combine well and simmer for 2 minutes while the sauce thickens. Add the noodles and sesame oil and allow to heat through while tossing.

Notes These can usually be found in the Asian food section at most markets.  Either rice or wheat noodles will work.  If you can't find these then substitute linguini.

 

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