• Fast

Ingredients

1. 3 tablespoons vegetable oil
2. 1 pound ground pork
3. 2 Thai chiles, minced
4. 1 medium red onion, finely chopped
5. 1 tablespoon minced fresh ginger
6. 1 tablespoon minced garlic
7. 1 tablespoon Chinese fermented black beans, rinsed and chopped
8. 1/3 cup hoisin sauce
9. 1/2 cup Shao-Hsing rice wine or dry sherry
10. 1 cup chicken stock or low-sodium broth
11. 1 large scallion, thinly sliced
12. Salt and freshly ground pepper
13. 1 pound fresh or dried Chinese egg noodles

Directions

1. In a large, deep skillet, heat the oil. Add the ground pork and cook over high heat, breaking up the meat, until it is browned, about 5 minutes. With a slotted spoon, transfer the cooked pork to a plate. Add the chiles, onion, ginger, garlic and black beans to the skillet and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the hoisin sauce and cook, stirring, for 1 minute. Add the rice wine and simmer until reduced by half, about 2 minutes. Add the stock and pork and simmer until thickened, about 4 minutes. Add the scallion and season with salt and pepper. 
2. Meanwhile, in a large pot of boiling salted water, cook the noodles until tender, 5 to 8 minutes, depending on the thickness. Drain the noodles. Add them to the skillet and toss well to thoroughly coat them with the sauce. Transfer to a large, shallow bowl and serve.

Make Ahead

The sauce can be refrigerated overnight.