How to make it

  • Turn on the deep fryer if you have one.
  • start the water boiling for the noodles.
  • meanwhile in a 10" cast iron skillet heat the 2 tablespoons sesame oil. add the banana pepper chucks. saute 4 minutes. add the pear chunks, ginger pieces, crushed red pepper, golden raisons, cashews and saute a couple more minutes. scrape the sugar over the top (or add the measured and prepared sugar), add the seasoned rice vinegar. stir fry gently to make a glaze without mashing your pears. the least cooked the better. you cant under cook it, but its possible to overcook it.
  • cook the optional chicken filets in the fryer or by other means before your pear sauce is complete. it may be necessary to cook them in advance and then reheat them.
  • at some time when the water boils throw the noodles in to cook. cook 3 minutes(7 for vermicelli). drain. put them back into the pot in which you boiled them and coat them with the roasted sesame seed and the 1/4 cup of sesame oil.
  • to serve place a scoop of noodles in the center of a dinner plate. put a few spoonfulls of pepper pear sauce over the top, and place a golden brown chicken fillet along side.

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Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Boy, does this ever sound different and delicious! first of all, love the pear sauce, it sounds amazing! Second, great tips on how to use that piloncillo sugar cone! Overall, a very well written recipe, thanks for sharing it!
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