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