Noodles With Hot Meat Sauce

• 1 cup corn, peanut or vegetable oil
• 4 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
• 1 13 cups brown bean sauce
• 2 tablespoons bottled chili paste with garlic
• 4 tablespoons sugar
• 4 tablespoons dry Sherry
• 2 pounds fresh Chinese egg noodles
• 1 cup minced scallions, green and white parts combined
• 4 cups picked-over bean sprouts
• 3 cups peeled, seeded and shredded cucumbers
• 3/4 cup hot chili oil, available in Chinese markets

1. Heat a wok and add half of the oil.
2. Add half of the pork and cook quickly over high heat, stirring and chopping down to break up any lumps.
3. Cook only until the pork loses its raw look.
4. Add two-thirds cup of the brown bean sauce and half of the chili paste with garlic.
5. Cook, stirring rapidly, about one or two minutes.
6. Add half of the sugar and half of the Sherry, and cook one minute longer over high heat.
7. Turn the mixture into a four-quart casserole.
8. Rinse and wipe out the wok, and repeat the procedure using the remaining half of the corn oil, pork, brown bean sauce, chili paste with garlic, sugar and wine.
9. Add the second batch to the first.
10. Let stand to room temperature.
11. Refrigerate for up to three days (or the mixture may be frozen in small batches up to a month or longer).
12. When ready to serve, bring to room temperature.
13. Reheat the sauce gently.
14. Twenty minutes before serving, bring a large kettle of water to the boil.
15. Add the noodles and cook four minutes.
16. Drain the noodles and cut them into shreds of manageable length.
17. Pour the noodles into a heated, heatproof serving dish.
18. Add the scallions to the simmering sauce and stir.
19. Pour the sauce over the hot noodles and toss to blend.
20. Serve with the three garnishes, letting each guest help him or herself.

corn, ground pork, brown bean sauce, bottled chili paste, sugar, sherry, fresh chinese egg noodles, scallions, bean sprouts, cucumbers, hot chili oil

Taken from cooking.nytimes.com/recipes/10495 (may not work)