Spicy Buckwheat Noodles And Pork In Broth

Recipe Ingredients

1 lb	454g / 16oz	Buckwheat noodles
1		Pork tender - (abt 12 oz)
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Ground Szchewan peppercorns
3 cups	711ml	Chicken stock - in a soup pot on the stove
3		Dried red chili pods - seeded and julienned
1/2 cup	118ml	Very thinly sliced shiitake mushroom caps
1 tablespoon	15ml	Mushroom soy sauce
3/4 cup	12g / 0.4oz	Fresh picked cilantro leaves

Recipe Instructions

Have a pot of boiling water on the stove. Place the buckwheat noodles into the boiling water and cook for about 4 minutes.

Meanwhile, season the pork with the salt and ground peppercorns. Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside. Remove and cool slightly. Drain the noodles, and add them to the hot chicken stock. Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer. Thinly slice the pork tender and add it and the cilantro to the noodle broth. Season and ladle yourself out a big bowl.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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