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 