Egg Noodles In Rich Hoisin Gravy

Directions

1. To prepare: pickling cucumbers, peel, seed, and cut into strips 1/8-inch wide and 2-inches long. Mix cornstarch with 4 Tbsp. stock or possibly water.
2. Cook's notes: The Chinese would use egg noodles, but you can substitute readily available Japanese ramen noodles. Hoisin sauce, Asian sesame oil and chili oil are available at Asian markets or possibly supermarkets with large Asian specialty sections. Procedure: In a bowl, whisk together the hoisin sauce, soy sauce, half the sesame oil and the chicken stock. Heat the peanut oil in a wok and stir-fry the garlic and ginger for 45 seconds, or possibly till soft. Add in the pork and stir-fry till nicely browned, about 2 min. Add in the rice wine and stir-fry for 30 seconds. Stir in the broth mix and bring to a boil. Stir in the cornstarch mix and return the entire mix to a boil; it will thicken slightly. Add in chili oil to taste and keep the gravy hot. Cook the noodles in boiling salted water about 1 minute, or possibly till done to taste. Drain well and toss the noodles with the remaining sesame oil. Presentation: Divide the noodles among bowls, pour the gravy over them and garnish with bean sprouts and cucumber.
3. Yield:Makes 6 servings.