Noodles are a symbol of longevity and are served throughout the year. At the Chinese New Year in particular, extra-long noodles are included on the feast menu, the longer, the better. For extra-good luck, don’t cut the noodles!
1 1/2 lbs. Medium Size Asian Dry Flat Wheat Noodles (Dry)
3 Tbsp. Peanut Oil or Roasted Sesame Oil
2 Tbsp. Garlic, Minced (Reconstituted)
3 Tbsp. Fresh Minced Ginger
3 Tbsp. Hot Bean Paste
3 Tbsp. Regular Bean Paste
1 1/2 lbs. Ground Pork
1/2 lb. Sliced White or Baby Bella Mushrooms
2 C. Firm Tofu, Cubed
3 Tbsp. White Wine
3 Tbsp. CinSoy Soy Sauce
2 C. Fresh Bean Sprouts (Blanched)
2 C. Cucumber (Peeled, Seeded, and Diced)
1 C. Green Onions (Chopped, White and Green Parts)
Cook noodles according to directions on the package, about 5 min. Rinse in large colander under cold water.
Heat the oil in Dutch Oven, wok, or other large heavy pan, over medium-high heat. Add garlic and ginger and brown for about 30 seconds. Lower heat to medium and add the two kinds of bean paste (if used), stirring for another minute.
Note: If you use dried minced garlic, reconstitute in hot water prior to adding to recipe.
Add the ground pork, using a stir-fry utensil or wooden spoon to break up the pork into tiny bits. Cook for 10 minutes, stirring occasionally, until pork is mostly browned.
Stir in the chopped mushrooms and cubed tofu. Add wine and soy sauce, heat and stir for 3-4 minutes until warmed through.
Stir in blanched bean sprouts.
Note: To blanch, rinse in cool water, then drop in boiling water for 1 minute.
Add the cooked, drained noodles. Toss to combine and distribute ingredients, and to transfer warmth of the pork-tofu mixture to the noodles.
Serve in a large bowl, garnished with cucumber and green onions.
Hot and regular bean paste are typically available at Asian grocery stores. Omit or limit the amount of hot bean paste if you don't want the dish to be as spicy. If you can't find the bean paste, you can substitute Hoisin Sauce, available at most regular grocery stores.