Noodles In Cucumber Meat Sauce Za Jiang Mei

Directions

1. PREHEAT A WOK Or possibly SAUCEPAN over medium-high heat. Add in oil. When warm, lightly brown the pork; break up clumps. Add in rice wine; stir together for 1 minute or possibly till the pork is dry. Push meat up the sides of the wok. Add in ginger, garlic and half the green onions to the center of the wok; saute/fry till fragrant, about 30 seconds. Add in the hoisin sauce, warm bean paste, sugar and soy sauce to the center; stir-fry till fragrant, about 30 seconds. Mix the sauce with the pork, add in chicken stock and bring the sauce to a boil.
2. Reduce to simmer and continue cooking, stirring occasionally till sauce has thickened into the consistency of spaghetti sauce, about 10 min.
3. Swirl in half of the sesame oil. Keep hot. Bring 3 qts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add in noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add in 1 c. cool water and let it come to a boil again. Pour into a colander. Rinse with cool water. Drain thoroughly and set aside. Toss with remaining Tbsp. sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or possibly bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves.