Noodles In Cucumber-meat Sauce - Za Jiang Mei

---------- Recipe via Meal-Master (tm) v8.02

Title: NOODLES IN CUCUMBER-MEAT SAUCE - ZA JIANG MEI
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.

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