Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pork tenderloin -- chopped
                        -- 1/2-inch cubes
                        -----marinade-----
   1      teaspoon      dry sherry
   1      tablespoon    - water
   2      teaspoons     cornstarch
                        -----seasoning sauce-----
     1/4  cup           red bean paste
   1      tablespoon    sesame oil
   2      tablespoons   sugar
     1/4  cup           soy sauce
   1      teaspoon      dry sherry
   1      cup           vegetable oil
   1      large         onion -- - diced
   2      cloves        garlic -- - crushed
   2      quarts        water
   2      cups          fresh bean sprouts -- cold water
   1      teaspoon      salt
   1      teaspoon      vegetable oil
   1      pound         fresh noodles -- or
     1/2  pound         - dry noodles
   2      cups          cooked carrots -- shredded
   2      cups          cucumber -- shredded peeled

Preparation:

Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth. Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top. Garnish with carrots, cucumber and blanched bean sprouts. Toss lightly before serving. Yield: 6 bowls.