- 3 tablespoons vegetable oil
- 1 pound ground pork
- 2 Thai chiles, minced
- 1 medium red onion, finely chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon Chinese fermented black beans, rinsed and chopped
- 1/3 cup hoisin sauce
- 1/2 cup Shao-Hsing rice wine or dry sherry
- 1 cup chicken stock or low-sodium broth
- 1 large scallion, thinly sliced
- Salt and freshly ground pepper
- 1 pound fresh or dried Chinese egg noodles
- 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.
- 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.
The sauce can be refrigerated overnight.
An off-dry California Riesling, like one from Anderson Valley, will balance the heat from the chiles and the sweetness of the hoisin sauce in this dish.