Minced Pork & Chili Sauce Noodles

• 400 g Wu-Mu Dry Noodles
• 2 lbs lean minced pork
• 4 tbsp. Bean Sauce
• 4 tbsp Hoisin sauce
• 2 tbsp. hot chili paste (I didn't have, so I substituted with Sweet Chili Sauce)
• 2-3 tbsp. minced garlic
• 1 tbsp. minced ginger.
• *Freeze your ginger and grate it on a microplaner. Much easier.
• about 3 cups sliced Napa or green cabbage
• 1 cucumber, julienned
• 1/2 cup sliced green onion
• SEASONINGS:
• 2 tbsp. cooking wine
• 2 tbsp. dark soy sauce
• THICKENING AGENT:
• 3 tbsp. cornstarch
• 6 tbsp. water

1. 1. Bring 4L of water to a boil. DON'T ADD SALT. Cook the noodles 10 min. or until noodles are cooked. Drain and rinse with cold water.
2. 2. Heat wok and add 2 tbsp. canola. Heat to medium.
3. 3.Add minced pork and stir-fry until cooked.
4. 4. Add the ginger and garlic. cook for another minute
5. 5. Stri in Hoisin sauce, bean suace, chilie pastes. Stir and add the rest of the seasonings.
6. 6. Add the cabbage and 1 cup of water. Cook until the cabbage is tender: 3-5 minutes.
7. 7. While the liquid is boiling, stir in a bit of the thickening agent to desired thickness. Stir well.
8. 8. Add in the green onion, stir and serve over the noddles.
9. 9. Garnish with the julienned cucumber slices

noodles, lean, bean sauce, hoisin sauce, hot chili paste, garlic, ginger, ginger, cucumber, green onion, cooking wine, soy sauce, cornstarch, water

Taken from www.epicurious.com/recipes/member/views/minced-pork-chili-sauce-noodles-50101973 (may not work)