*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Oriental                         Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Ground pork
    1       tb           Dark soy sauce
    1       t            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
                         -ÿÿpeanut 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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