Cook The Book: Beijing Hot Noodles

• 2 tablespoons peanut or vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 green onions, minced
• 1 pound ground pork
• 1/4 cup ground bean sauce
• 1 (12-ounce) package firm tofu, drained and cubed
• 1 tablespoon chile oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon ground white or black pepper
• 1 pound lo mein noodles, cooked
• 1/2 cucumber, peeled and diced

1. Heat the oil in a wok or heavy, deep saute pan over high heat for 1 minute. Add the garlic and ginger and saute for 2 minutes. Add the green onions and ground pork and cook until the pork is browned, about 5 minutes.
2. Add the ground bean sauce, tofu, chile oil, salt, and sugar and toss to coat, cooking for 2 to 3 minutes more. Add the sesame oil and pepper, stir, and turn off the heat.
3. Divide the lo mein noodles among individual plates, place the cucumber alongside, and top the noodles with the pork and tofu mixture. Serve immediately.

peanut, garlic, ginger, green onions, ground pork, ground bean sauce, firm tofu, chile oil, salt, sugar, sesame oil, ground white, mein noodles, cucumber

Taken from www.seriouseats.com/recipes/2011/05/cook-the-book-beijing-hot-noodles.html (may not work)