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  • 1 lb Fresh thin noodles
  • Peanut oil 2/3 c Chicken broth
  • PORK & VEGETABLE SAUCE- 2 tb Peanut oil
  • 1 lb Bok choy
  • cut into 2-in sections 1/2 lb Barbecued pork strips
  • 1/2 c Chicken broth
  • 1 tb Thin soy sauce
  • 1 tb Chinese rice wine
  • OR- dry sherry 1 tb Oyster sauce
  • 1 tb Cornstarch; dissolved in
  • 2 tb Cold chicken broth

BLANCH 1 POUND FRESH noodles in boiling water to wash away the
starch and to loosen them up (about 2 minutes). Drain them well.
Scatter the noodles in a baking pan. Use a pair of chopsticks and
your hands to untangle them as much as possible. Put a layer of the
noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2
tablespoons of oil and 1/3 cup chicken broth in each. Cook over a
low flame until the broth boils away and the bottom becomes brown
and crisp.

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