Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         dried bean thread noodles
     1/2  pound         ground pork
   1      tablespoon    dark soy sauce
   2      teaspoons     rice wine or dry sherry
   2      teaspoons     sesame oil
   1      tablespoon    peanut oil
   1      tablespoon    ginger -- finely chopped
   2      tablespoons   garlic -- finely chopped
   4      tablespoons   scallions -- finely chopped
   2      tablespoons   dark soy sauce
   1      tablespoon    chili bean sauce
     1/2  teaspoon      salt
   2      teaspoons     sugar
   2      teaspoons     sesame oil
   2      cups          chicken stock
                        -----GARNISH-----
   3      tablespoons   finely chopped scallions

Preparation:

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. Soak noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wok or large sauté pan until it is hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the rest of the ingredients. Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated. Ladle into a large serving bowl, garnish with the scallions and serve. Makes 2 to 4 servings