1 tbsp. vegetable oil
1 cup finely chopped red onion or shallots
3 cloves garlic, minced
2 lbs. ground pork
1 1/2 cups hard/pressed bean curd (2 squares), finely diced
1 tbsp. Shaohsing or rice wine
1 tbsp. sugar
6 tbsp. soy sauce
5 tbsp. sweet soy bean paste
1 tbsp. sesame oil
2 cups water
1 lb. fresh thin wheat noodles or spaghetti
1 tbsp. cornstarch
1 tbsp. water
12 oz. bean sprouts (blanched in boiling water 20-30 secs, then rinsed under cold tap water)
1 hothouse cucumber, julienned
Minced scallion (optional)
1 medium carrot, julienned (optional)
1. Heat 1 tbsp. of oil in a wok or large saute pan over medium high heat. Add the onions and garlic and sauce for 2-3 minutes until translucent. Add the ground pork and cook until the pork is just done.
2. Add the diced bean curd, Shaohsing wine, sugar, soy sauce, sweet soy bean paste, sesame oil and water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until the sauce has reduced a bit.
3. In the meantime, bring a medium stock pot of water to a boil. Cook the noodles 5-6 minutes, or until just tender. Remove and drain.
4. Bring the meat sauce back up to a boil and stir in the cornstarch slurry. Stir briefly until the sauce has thickened, then remove the pan from the heat.
5. To serve: use tongs and place about 2 cups of noodles into each individual serving bowl. Ladle a generous amount of the meat sauce on one side of the noodles and garnish with bean sprouts, julienned cucumbers, and minced scallion, as desired.