Hoisin China Noodles With Four Flavors

• 1 12 cups thin-sliced radishes
• 1 12 cups bean sprouts
• 1 12 cups peeled seeded, and diced cucumbers
• 1 12 cups thin-sliced fresh spinach leaves
• 5 quarts salt water, in a 6-quart pot
• 34 lb narrow Chinese egg noodles or 34 lb imported spaghetti
• 1 lb ground pork butt
• 3 tablespoons dry sherry
• 1 large garlic clove, minced
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 12 teaspoon chili paste (use (to taste) or 12 teaspoon hot chili powder (use (to taste)
• 3 tablespoons expeller-pressed canola oil or 3 tablespoons other neutral-tasting oil
• 12 cup thin-sliced whole scallion (about 4)
• 12 cup sliced water chestnuts
• 34 cup chicken broth

1. Place each of the "four flavors" in a separate small serving bowl.
2. Bring the salted water to a boil.
3. Drop the noodles into the boiling water and boil, stirring often, until tender but still firm to the bite.
4. Drain them in a colander and rinse thoroughly with cold water.
5. Set aside.
6. In a medium bowl, use a fork to blend the pork with the sherry, garlic, and sugar.
7. Let stand while prepping the rest of the dish.
8. In a small bowl, blend together the soy sauce, hoisin sauce, and chile paste.
9. Heat a wok or a large skillet over high heat.
10. Swirl in the oil.
11. When it is hot, add the pork and stir-fry for 3 minutes, breaking up any chunks.
12. The meat is ready when it is no longer pink and most of its liquid has cooked off.
13. Add the scallions and water chestnuts.
14. Stir-fry for 45 seconds more.
15. Stir in the soy sauce mixture, and stir-fry for 1 minute.
16. Add the broth and heat quickly.
17. Then cook, stirring, for 2-1/2 minutes over high heat.
18. Add the noodles and stir-fry for 1 minute to permeate the noodles with the sauce.
19. Turn the noodles into a large bowl.
20. Serve them immediately, with the bowls of the four flavors.

radishes, bean sprouts, peeled seeded, salt water, narrow chinese egg noodles, ground pork butt, sherry, garlic, sugar, soy sauce, hoisin sauce, chili paste, expellerpressed, thin, water, chicken broth

Taken from www.food.com/recipe/hoisin-china-noodles-with-four-flavors-387259 (may not work)