June 25, 2014
There are some days – and this is one of them – when I need a bit of dirty spice to get me going. Something with meat and heat, something that will slither into my mouth, something that will leave a glow and remind me that tomorrow – or the next day – the sun is bound to come up.
Most people would consider this supper, but few things make me happier in the morning. After all, why not?
Spicy Chinese Noodles
Cook a pound of Chinese noodles, dried egg noodles or spaghetti until al dente, drain, toss with a tablespoon of peanut oil and set aside.
Mince fresh, peeled ginger until you have a quarter cup (it should be about a 3 inch long piece).
Chop 4 scallions.
Mix 2 teaspoons of sugar into 5 tablespoons of Chinese hot bean paste with garlic (or Korean Kochujang sauce) and set aside.
Heat a wok until a drop of water skitters across the surface. Add two tablespoons of peanut oil, toss in the ginger and stir fry for about half a minute, until the fragrance is hovering over the wok.
Add a pound of ground pork and stir fry until all traces of pink have disappeared. Add the bean sauce mixture and cook and stir for about 2 minutes.
Stir in the scallions and noodles, and quickly toss. Add a drop of sesame oil and turn out onto a platter.
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