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At Chinese New Year, foods with auspicious qualities are served. Noodles, which represent longevity, should never be cut. The longer the noodles, the better. We used rice vermicelli for this dish.

Servings: 4


6 ounces rice noodles

12 ounces boneless pork

Salt and freshly ground pepper


3 tablespoons soy sauce

1 tablespoon sherry

2 tablespoons water

2 tablespoons cornstarch


2 teaspoons Asian chili sauce

1 teaspoon sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sherry

½ cup chicken stock

1 tablespoon sesame oil


6 Chinese mushrooms, soaked in hot water

3 tablespoons vegetable oil

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 cup slivered carrots

2 cups shredded Napa cabbage

2 cup slivered leeks


Cook rice noodles in boiling water until they are tender but firm. Drain and reserve.

Cut pork into thin slices and cut slices in half. Season with salt and pepper. Combine soy sauce, sherry, water and cornstarch to make marinade. Pour over pork and marinate for 20 minutes.

Combine chili sauce, sugar, rice vinegar, soy sauce, sherry, chicken stock and sesame oil. Reserve.

Remove stems from soaked mushrooms and thinly slice.

Heat oil in a wok or skillet over high heat. Add pork and stir-fry for 1 to 2 minutes or until no longer pink. Scoop pork out of wok and place on a plate.

Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and carrots and stir-fry for 1 to 2 minutes. Add cabbage and leeks and stir-fry until mixture softens slightly. Return pork and mix together.

Add noodles, stir in sauce, bring to boil and cook until noodles are hot. Serve hot or cold.

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