Ma Yi Shang Shu (Sichuan Noodles And Pork) - cooking recipe

Ingredients

1/4 lb chinese dried bean thread noodles
2 teaspoons sesame oil
3 tablespoons canola oil
4 ounces ground pork
4 garlic cloves, minced
3 inches piece ginger, peeled minced
3 tablespoons chinese red chile bean paste (douban jiang)
2 tablespoons light soy sauce
3 teaspoons chinese rice wine
1 1/2 cups chicken stock
2 tablespoons dark soy sauce
3 scallions, thinly sliced

Preparation

Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
Add pork and cook, breaking up meat, until browned, 5-7 minutes.
Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add paste, light soy, wine, and stock and bring to a boil.
Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.