Ma Yi Shang Shu (Sichuan Noodles And Pork)

• 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

1. 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.
2. Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
3. Add pork and cook, breaking up meat, until browned, 5-7 minutes.
4. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
5. Add paste, light soy, wine, and stock and bring to a boil.
6. Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

noodles, sesame oil, canola oil, ground pork, garlic, ginger, chinese red chile bean, soy sauce, chinese rice, chicken stock, soy sauce, scallions

Taken from www.food.com/recipe/ma-yi-shang-shu-sichuan-noodles-and-pork-497666 (may not work)