Stir Fry Noodles with Pork Meatballs, Beef and Vegetables
INGREDIENTS
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100 gm. (3.5 oz) Chinese vermicelli transparent noodles (from Asian markets), about 2 cups when cooked
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½ pound ground pork, for meatballs
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2 Tablespoons soy sauce, for meatballs
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1 egg, for meatballs
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½ cup breadcrumbs, for meatballs
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6 Tablespoons vegetable or corn oil
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2 to 3 cloves garlic, minced
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1 whole onion, sliced thin
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¼ pound beef sirloin, sliced in 2-inch strips
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1 cup broth
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¼ cup oyster sauce (from Asian markets)
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1 cup sliced carrots
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2 cups sugar snap peas, washed, ends trimmed, strings removed
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1 teaspoon salt
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1 teaspoon white pepper powder
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½ cup chopped scallions, for garnish
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1 whole lemon, sliced, for serving
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