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Thai Chile

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Chinese Noodles with Spicy Pork Gravy

This is very simple to make and it is delicious. For years I tried to recreate a dish I frequently ordered at a Chinese restaurant in Chelmsford, Massachusetts called Peking Noodles. I haven't been totally successful, but this still turned out pretty good; this is one even the kids will enjoy. I like to add different things to the basic recipe – be creative. Things like peas, mushrooms and water chestnuts. But the basic recipe is great as well (Jeff likes it more because he doesn’t have to eat around the veggies).

1 pound	Oriental Noodles (see notes)
1 teaspoon	sesame oil
1 bunch	scallions, diced (green parts only)
2 cups	sliced mushrooms (optional)
1-2 whole	dried hot chiles, crushed)
1 cup	sliced water chestnuts (optional)
1 10oz package	frozen green peas, thawed (optional)
2 tablespoons	peanut oil (or substitute vegetable oil)
1 pound	ground pork (substitute firm tofu for a vegetarian version)
gravy:
2 tablespoons	cornstarch
1 tablespoon	creamy peanut butter
1 14oz can	chicken broth
2 tablespoons	soy sauce
4 tablespoons	oyster sauce

Make the gravy by combining all ingredients; set aside.

Brown the ground pork, drain and set aside. Prepare the noodles according to the package instructions, drain and rinse with cold water.

Heat the oil over high heat in a wok, or a sauté pan suitable for stir-frying. Stir fry the mushrooms for about 2 minutes. Add the scallions and chiles and stir fry for 1 minute.

Add the pork, green peas, water chestnuts and the gravy, combine well and simmer for 2 minutes while the sauce thickens. Add the noodles and sesame oil and allow to heat through while tossing.

Notes: These can usually be found in the Asian food section at most markets. Either rice or wheat noodles will work. If you can't find these then substitute linguini.