California Kitchen & Company

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Szechuan Hot Sauce Noodle:

2 lbs dried noodles (any kind)
3 cups whole water chestnuts
½ lb ground pork
3 cups shredded bamboo shoots
1/4 cup green onion, minced
5 cups fresh soy bean sprouts
1 Tbls dried minced garlic
Cooking oil

Sauce: (In a bowl blend the following ingredients well)

1/2 cup soy sauce
7 cups water
1 Tbls sugar
1 tsp salt
1 tsp MSG
1/3 cup cornstarch
1/4 cup cooking oil

Cook dried noodles in boiling water until done.
Add bean sprouts and cook 5 more seconds.
Drain booth noodles and sprouts, add ¼ cup oil and mix well.
Chop water chestnuts and bamboo shoots well.
Heat a small amount of cooking oil in a wok.
Add green onions, pork, water chestnuts, and bamboo shoots. Cook 1-2 minutes.
Add sauce, cook another 10 seconds.
Remove from heat.