1lbChinese noodles, dried egg noodles or spaghettiI used linguini
1Tblssesame oil
2Tblspeanut or vegetable oil
1inch-longpiece of gingeror scant 1/4 c grated ginger
4scallions
2tspsugar
6TblsChinese black bean paste with garlic
1tspchili garlic sauce (sambal olek)plus more to taste
1lbground pork
Instructions
Cook the noodles in boiling water until al dente (the time will vary with the type of noodle). Drain, toss with the sesame oil and set aside.
Peel and mince the ginger (you should have about 1/4 cup).
Chop the white parts and slice the green parts of the scallion.
Mix the sugar with the bean paste and chili garlic sauce (sambal olek) and set aside. Note: If your family likes things spicy add more chili sauce, to taste (up to a tablespoon, I would say).
Heat a wok until a drop of water skitters across the surface. Add the peanut of vegetable oil, toss in the ginger and stir-fry for about a minute, until fragrant.
Add the pork and white scallions and stir-fry until all traces of pink have disappeared, breaking up the pork as it cooks.
Add the bean paste mixture and cook and stir for about 2 minutes.
Stir in the green scallions and noodles and quickly toss. Add a drop more sesame oil if it looks like the noodles are a little dry. Serve.
Notes
The original recipe called for a mixture of Chinese black bean paste with garlic and Chinese black bean paste with chili (and no additional chili sauce). If you have both types of chili sauce, the balance for this recipe would be: 2 tsp sugar plus 1/4 c Chinese black bean paste with garlic and 2 Tbls Chinese black bean paste with chili.