Noodles with pork and hot bean sauce

Serves 4

	Salt, to taste
1	pound dried egg fettuccine
5	tablespoons Chinese hot bean sauce (preferably with garlic; sometimes called soybean paste with chili)
2	teaspoons sugar
1/3	cup peanut oil
1	piece (3 inches) fresh ginger, finely chopped
1	pound fatty ground pork
1	bunch scallions, finely chopped
1	teaspoon Asian sesame oil

1. Bring a large pot of salted water to a boil. Drop in the fettuccine and cook according to package directions. Drain into a colander.

2. Meanwhile, in a small bowl, stir together the hot bean sauce and sugar. Heat a wok (preferably flat-bottomed) or a 12-inch nonstick skillet over high heat until a drop of water evaporates immediately. Add the peanut oil, swirling the pan to coat it all over. Add ginger and stir-fry for 30 seconds or until fragrant.

3. Add the pork and stir-fry, breaking up the lumps, and cook for 2 minutes, or until it is no longer pink. Add the bean-sauce mixture and cook, stirring, for 3 minutes. Stir in the scallions and remove from heat.

4. Add the noodles to the pork mixture. Sprinkle with sesame oil and toss to coat well. Adapted from Gourmet magazine