Long-Life Noodles

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.

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