---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Pasta
       Yield: 4 servings
     1/2 lb Ground pork
       1 tb Dark soy sauce
       1 ts 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
            -=OR=- peanut 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.