PORK AND BROWN BEAN NOODLES

3 tablespoons brown bean sauce
2 tablespoons hoisin sauce
3/4 cup chicken stock
1/2 teaspoon sugar
2 tablespoons peanut oil
3 cloves garlic, finely chopped
6 scallions, sliced, white and green parts separated
1 1/3 pounds ground pork
1 pound fresh Shanghai noodles
1 cucumber, halved lengthwise, seeded and sliced diagonally
1 cup fresh cilantro leaves
1 cup bean sprouts
1 tablespoon lime juice

Combine brown bean and hoisin sauces, stock and sugar, until smooth.

Heat oil in a wok or large frying pan. Add garlic and white part of scallions and cook for 10-20 seconds.

Add pork and cook over high heat for 2-3 minutes or until it has changed color.

Add bean sauce mixture; reduce heat and simmer for 7-8 minutes.

Cook noodles in a large saucepan of boiling water for 4-5 minutes or until tender. Drain and rinse; then divide among serving bowls.

Toss together cucumber, cilantro, bean sprouts, lime juice and remaining scallions.

Spoon sauce over noodles and top with cucumber mixture.

Servings: 4
Source: Bowl Food: Comfort Food for People on the Move by Editors of Laurel Glen