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Xiamen Fried Noodles

Rice, Noodles, and Other Grain Foods

Xiamen Fried Noodles
1 pound fresh thin wheat-flour noodles
2 Tablespoons vegetable oil, separated into two parts
1/4 pound small shrimp, veins removed and discarded, shells reserved
1/8 pound belly pork or ground lean pork
½ cup slivered bamboo shoots
1 baby carrot, slivered
2 large dried black mushrooms, soaked, their caps slivered
1 scallion, green part only, slivered
2 large garlic cloves, peel discarded, the cloves slivered
1 teaspoon ground white pepper
1 teaspoon coarse salt
3 Tablespoons Chinese rice wine
1 Tablespoon soy sauce
1. Boil the noodles until barely tender, drain, and set them aside tossed with one tablespoon of the oil.
2. Simmer the shrimp shells in half cup of water for twenty minutes, then remove and discard the shells.
3. Heat wok or fry pan, add the other half of the oil, and fry the pork, the slivered bamboo shoots, carrot, mushroom slivers, scallions, and garlic until almost but not quite crisp, then add the shrimp, pepper, salt, rice wine, soy sauce, and the remaining shrimp water. Stir-fry this for three minutes.
4. Mix the above mixture with the wheat-flour noodles tossing well, then serve.

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