Every Day Stir-Fried Vegetable & Rice Noodles

Tian Tian Chao Mian
Every Day Stir-Fried Vegetable & Rice Noodles
A simple stir-fry of noodles and crisp-tender vegetables
Ingredients (Serves 4)
1 small cucumber, peeled and jullienned
salt, to taste
3 tablespoons vegetable oil
1 medium carrot, jullienned
1 onion, thinly sliced
1/4 pound ground pork
2 cloves garlic, minced
1  1 inch piece fresh ginger, minced
4 green onions, thinly sliced
2 tablespoons soy sauce
2 tablespoons hot bean sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 cups bean sprouts, or 1 8-ounce can bamboo shoots
6 ounces dried rice noodles, boiled and rinsed under cold water
2 teaspoon sesame oil
Preparation
1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 tablespoon oil and swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.

2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, about 3–4 minutes

3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 1 minute.

4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt to taste.