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    PrimaRecipes --> Pork

    category: Pork
    keywords: Oriental, Pasta
    servings: 4 servings
        1/2 lb Ground pork
          1 tb Dark soy sauce
          1 ts Salt
          1 c  Peanut oil
        3/4 lb Chinese thin egg noodles
               -(fresh or dry)
          3 tb Finely chopped garlic
          2 tb Finely chopped ginger
          5 tb Finely chopped scallions
          2 tb Sesame paste
               -=OR=- peanut butter
          2 tb Dark soy sauce
          2 tb Chili oil
          2 ts Salt
          1 c  Chicken stock
          1 tb Sichuan peppercorns
               -(roasted and ground)
    COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

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