2 tb Peanut or corn oil
1 1/2 lb Chopped pork butt
2 tb Chinese rice wine
-=OR=- Dry sherry 1 tb Grated ginger
1 tb Minced garlic
6 Green onions; chopped
1/2 c Hoisin sauce
1/4 c Hot bean paste
2 tb Sugar
1 1/2 tb Soy sauce
1 c Chicken stock
2 tb Sesame oil
1 lb Chinese wheat-flour noodles
– FRESH, (w/ or without egg) 1 lg Cucumber
– cut into 1/3″ cubes Toasted black sesame seeds – (for garnish) Fresh coriander leaves – (for garnish) PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onions to the center of the wok; saute until fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the sauce with the pork, add chicken stock and bring the sauce to a boil. Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes. Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add 1 cup cold water and let it come to a boil again. Pour into a colander. Rinse with cold water. Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves.