Warm Glass Noodle Salad

INGREDIENTS:3 pounds dried bean thread noodles

Pork:
1 ½ cups Kikkoman Soy Sauce
1 ½ cups dry sherry or Chinese rice wine
4 Tbsp. cornstarch
6 pounds ground pork butt

Sauce:
8 cups unsalted chicken stock
3/4 cup Kikkoman Soy Sauce
¼ cup to ½ cup Chinese chili sauce


1 ½ cups canola oil
1 pound green onions, sliced into thin rings
10 oz. ginger, finely minced
3 lbs., 12 oz. carrots, finely cubed
as needed, Oriental sesame oil
as needed, kosher saltDIRECTIONS:In hotel pan, cover noodles with hot water for about 15 minutes until tender. Rinse with cold water; drain. Cut into 6-inch lengths. Cover and refrigerate.

To make pork:
In large bowl, combine ingredients. Mix in pork; cover and refrigerate.

To make sauce:
In large bowl, combine ingredients; cover and refrigerate.

For each serving, to order:
Heat 1 Tbsp. canola oil in wok or skillet over medium heat. Mix in ½ ounce green onions and 1 Tbsp. ginger; stir-fry 10 to 15 seconds until fragrant. Add 5 ounces pork mixture and stir fry until gray, poking meat into bits. Stir in scant 1/3 cup sauce. Mix in 10 ½ ounces noodles and 2 ½ ounces carrots. Bring mixture to simmer, cover and cook 2 to 4 minutes until noodles have absorbed most of liquid. Stir to mix. Season with a dash of sesame oil and salt to taste. Serve in bowl.SERVINGS:24 servingsFrom:From: Chef Barbara, Tropp Zein Noodle Club, San FranciscoPHOTO CREDIT:Photo Credit: KIKKOMAN