Beijing Hot Noodles

I saw this recipe while looking through a cookbook on Food Trucks. It is a new e-cookbook offered through epicurious. I found it online at serious eats.

• 2 tablespoons peanut or vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 green onions, minced (more if they are small)
• 1 pound ground pork
• 1/4 cup ground bean sauce (you can find this at Talin Market)
• 1 (12-ounce) package firm tofu, drained and cubed
• 1 tablespoon chile oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon ground white or black pepper
• 1/2 pound or less rice vermicelli noodles, soaked
• 1/2 cucumber, peeled and diced

 Heat the oil in a wok or heavy, deep sauté pan over high heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green onions and ground pork and cook until the pork is browned, about 5 minutes.

Add the ground bean sauce, tofu, chile oil, salt, and sugar and toss to coat, cooking for 2 to 3 minutes more. Add the sesame oil and pepper, stir, and turn off the heat.

Divide the lo mein noodles among individual plates, place the cucumber alongside, and top the noodles with the pork and tofu mixture. Serve immediately.

** We all thought this needed to be much spicier. It was nice. I look forward to making Vietnamese rolls with the leftovers. It was a super quick dish to make.