Chinese Spaghetti

(Noodles with Spicy Sauce)

No, there's no tomatoes in this, but it's the same idea; cook the noodles, drain, and pour the sauce over them. Noodles are often served at birthdays, the length of the noodles representing the hope of longevity. All I can say is, after eating these noodles you'll pray for a long life, so it can be filled with dinners of these beauties, and if someone were to ask me if the Chinese had soul food, I would say yes and sit them down with a big bowl of these. This dish doesn't take long to prepare, making it ideal for hectic nights when real, hearty sustenance is desired.

3 cloves garlic, finely minced

1 T ginger, finely minced

4 scallions, finely minced

1 # ground pork

1 T soy sauce (reg., or thin)

1 T Shao-Xing, or other rice wine

(or, dry sherry)

1 t sesame oil

1/2 t Szechwan peppercorns, roasted and ground

2 T peanut, or vegetable oil

1 T hot bean sauce (or hot pepper paste)

1/2 t cayenne powder (optional)

2 T soy sauce (reg. or thin)

1 T Szechwan preserved radish

1 14 1/2 oz. can chicken broth

2 T liquid cornstarch

1 pkg. fresh Chinese noodles, or 3/4 pkg.

dried spaghetti, cooked (Chinese noodles can be found

in many produce sections)

Mince the garlic, ginger, and scallions, separately, to the size of match heads. Put the pork in a bowl and add the soy, wine, sesame oil, peppercorns, and 1 T of the scallions. Mix well and set aside.

Heat a wok, and add the oil. When it is well heated toss in the ginger, garlic, hot bean sauce, and optional cayenne. Stir-fry for about a minute and add the meat mixture, fry another 5 minute or until the pork is no longer pink, add the scallions, fry 1 more min. then add the soy, radish, and chicken. Cook until the broth is heated, thicken with the cornstarch mixture, and mix with the precooked noodles.