Preparation
- If you use the rice noodles place them in a large bowl and cover them with hot water, let them rest for at least half an hour, and then drain them.
- While if you use Chinese egg noodles, cook them al dente in plenty of salted water, drain them, pass them under cold water and drain them again.
- Place the pork in a bowl with the oyster sauce, mix and let rest for 10 minutes.
- Pour in the broth, soy sauce,sesame oil and sugar in a bowl, mix and set aside.
- When serving, put a wok on high heat, let it heat up.
- Pour the peanut oil into it and move the wok so that its walls are veiled by the oil.
- Throw in the garlic and cook for 10 seconds, stirring.
- Add the pork with its sauce and sauté for 2 minutes.
- Throw them away spaghetti into the wok together with the previously prepared liquid mixture.
- Stir so that the spaghetti heats up well, complete with the vegetables (Chinese cabbage, spring onions and soy sprouts).
- Cook for a couple more minutes, stirring constantly.
- Serve by bringing more soy sauce to the table.
Noodles or Chinese spaghetti
Noodles is an English term that indicates tagliolini, spaghetti and generally long flat pasta, but which is now used specifically to indicate the many types of Chinese pasta. In fact, the Chinese use different types of pasta, made with wheat flour and eggs (egg noodles), made with rice flour and water (rice noodles) and finally made with mung bean flour (called cellophane noodlessince they are transparent, and improperly named soy noodles in Italy); but the format is always and only long, tagliatelle for those with eggs, spaghettoni or fettuccine for the rice ones and spaghettini for the cellophane ones. In the Chinese cooking the noodles, in addition to being sautéed in the wok with meat and/or vegetables and/or fish and seafood, are also used in soups or fried until they become crunchy. Noodles are also used in all oriental cuisinesfrom that thai (as in these tasty rice spaghetti with prawns) to that Japanese, for example in ramen. Picture of ? LADYM?