Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 withou
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 onion 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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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