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1
PREHEAT A WOK OR SAUCEPAN over medium-high heat.
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2
Add oil.
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3
When hot, lightly brown the pork; break up clumps.
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4
Add rice wine; stir together for 1 minute or until the pork is dry.
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5
Push meat up the sides of the wok.
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6
Add ginger, garlic and half the green onions to the center of the wok, saute until fragrant, about 30 seconds.
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7
Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds.
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8
Mix the sauce with the pork, add chicken stock and bring the sauce to a boil.
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9
Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes.
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10
Swirl in half of the sesame oil.
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11
Keep warm.
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12
Bring 3 quarts of water to a boil.
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13
Separate strands by gently pulling the ball of noodles apart.
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14
Add noodles to boiling water; stir with a pair of chopsticks.
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15
When water reaches the second boil, add 1 cup cold water and let it come to a boil again.
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16
Pour into a colander.
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17
Rinse with cold water.
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18
Drain thoroughly and set aside.
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19
Toss with remaining tablespoon sesame oil and remaining green onions.
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20
Divide noodles among 6 flat soup plates or bowls.
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21
Spoon meat sauce on top.
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22
Garnish with cucumber, black sesame seeds and fresh coriander leaves.
