*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Oriental                         Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Peanut or corn oil
    1 1/2   lb           Chopped pork butt
    2       tb           Chinese rice wine
                         -ÿÿDry 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
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