Fall River Chow Mein Sandwich

Ingredients

• 8 oz dried thin chow mein noodles
• Oil, for deep-frying
• 1 lb ground pork
• 1 onion, sliced
• 3 celery stalks, sliced on the diagonal
• 2 cups bean sprouts
• 2 cups beef or chicken stock
• 3 tbsp soy sauce
• 1 tbsp hoisin or black bean paste
• 2 tbsp cornstarch mixed with 3 tbsp water
• 4 soft hamburger buns

Before you cook

• Boil the noodles for 2 minutes, then drain and spread them out to dry on a towel.
• Slice the onion and celery.

Steps

1. Heat 2 inches of oil in a deep pot to 350°F.
2. Fry the dried noodles in batches until golden and crisp, about 2 minutes per batch.
3. Drain the fried noodles on paper towels and set aside.
4. In a separate pan, brown the ground pork over medium-high heat, breaking it up as it cooks.
5. Add the onion and celery and cook for 4 minutes until softened.
6. Pour in the stock, soy sauce and hoisin and bring to a simmer.
7. Stir in the cornstarch slurry and simmer until the gravy thickens, about 2 minutes.
8. Add the bean sprouts and cook for 1 minute more.
9. Split the hamburger buns and lay them open on plates.
10. Pile the crispy noodles over the bottom half of each bun.
11. Ladle the hot pork gravy generously over the noodles.
12. Set the bun top alongside and serve immediately with a fork.