Smoked Tea Black Bean Noodles With Pork

• 1 tablespoon peanut oil
• 2 tablespoons shallots, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons fermented black beans, rinsed and chopped
• 1 pound ground pork (see note below)
• 1 tablespoon dry sherry
• 2 tablespoons toasted rice flour (or cornstarch)
• 1 cup steeped Lapsang souchong tea
• 2 teaspoons maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon peanut butter
• 8 ounces noodles
• 1 teaspoon sesame oil
• Green onions for garnish

1. Note: If your pork is very fatty, you may wish to brown it first, drain it, and then saute your shallots etc. Mine was fairly lean, so I browned the pork with the aromatics.
2. Heat peanut oil and cook shallots, garlic, ginger, and black beans for about 5 minutes until very fragrant. Stir in pork and cook until no longer pink. Add sherry and cook until no liquid is left in the pan. Add rice flour and stir, cooking a few more minutes.
3. Mix tea, syrup, and soy and add to pan, stirring to mix. Simmer about 5 minutes then add peanut butter and cook until thickened. If too thick, you may thin a bit with just a bit of water.
4. Cook noodles according to the package directions, drain, and toss with sesame oil. Stir in pork mixture and garnish with green onions. Serve with something green like bok choy, spinach, or broccoli.

peanut oil, shallots, garlic, ginger, black beans, ground pork, sherry, rice flour, steeped lapsang, maple syrup, soy sauce, peanut butter, noodles, sesame oil, green onions

Taken from food52.com/recipes/34061-smoked-tea-black-bean-noodles-with-pork (may not work)