---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Pasta
       Yield: 6 servings
       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.