Total Calories: 736
1. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until barely tender, about 3 minutes. Drain well and rinse under cold running water. Toss the noodles with 1 tablespoon of the oil.
2. Preheat the oven to 200°F. Line a pizza pan or large baking sheet with paper towels. In a small bowl, combine the broth, soy sauce, and molasses. Add the cornstarch and stir to dissolve. Set aside.
3. In a large (to- to 12-inch) nonstick skillet, heat the 1/2 cup oil over high heat until very hot, but not smoking. Carefully add the noodles, spreading them in a thick layer. Adjust the heat to medium-high and cook the underside of the noodle pancake until golden brown, about 4 minutes. Using a large, slotted spatula, carefully turn the pancake and brown the other side, about 4 more minutes. Transfer the noodle pancake to the paper towels and keep warm in the oven while preparing the pork and vegetables.
4. Return the skillet to high heat and add 1 tablespoon of the oil. Add the pork and cook, stirring often, until browned on all sides, about 6 minutes. Transfer to a platter and set aside.
5. Add the onion and celery to the skillet and cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the mushrooms and cook until the mushrooms are tender, about 5 minutes. Return the pork to the skillet and cook for 2 minutes. Add the bean sprouts and stir for 1 minute. Stir the soy sauce mixture well. Pour into the skillet and cook until thickened, about 1 minute.
6. Place the noodle pancake on a large, round platter, or cut the pancake into wedges, place the wedges on individual dinner plates, and top with the pork, vegetables, and sauce. Serve immediately.
This Pork And Mushroom Chow Mein recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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