Chinese Noodles with Cockles and Pork

• 1 pound ground pork
• 1 tablespoon fermented black beans
• 1/4 cup soy sauce
• 1 1/2 teaspoons sambal oelek
• 2/3 cup chicken stock
• 1 teaspoon finely grated fresh ginger
• Pinch of sugar
• 3 cloves garlic, minced
• 1/2 pound butternut squash, peeled and diced
• 1/2 pound fresh Chinese egg noodles
• 2 shallots, minced
• 2 tablespoons vegetable oil
• 2 dozen cockles
• 2 cups chopped bok choy greens

1. In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal for 30 minutes.
2. In a saucepan, simmer the chicken stock with the ginger, sugar, one-third of the garlic and the remaining 2 tablespoons of soy sauce and 1/2 teaspoon of sambal over low heat until reduced to 1/2 cup, 15 minutes.
3. Boil the squash in a large saucepan of salted water until just tender, 5 minutes; transfer to a plate.
4. Boil the noodles in the water until al dente; drain and rinse.
5. In a wok, stir-fry the shallots and the remaining garlic in the oil, 2 minutes.
6. Add the pork mixture and stir-fry until the meat is just white throughout.
7. Add the cockles; pour in the ginger sauce and simmer until the cockles open, 2 minutes.
8. Stir in the noodles, squash and bok choy and serve.

ground pork, black beans, soy sauce, sambal oelek, chicken stock, ginger, sugar, garlic, butternut squash, fresh chinese egg noodles, shallots, vegetable oil, cockles, choy greens

Taken from www.foodandwine.com/recipes/chinese-noodles-cockles-and-pork (may not work)