Spicy Chinese Noodles

• 3/4 – 1 lb of Chinese noodles, dried egg noodles, or spaghetti (l like it with fewer noodles; Andy likes it with more)
• 3 T peanut oil, divided
• 1/4 c minced ginger (a 3″ long hefty piece should do it)
• 1 lb ground pork
• 2 teaspoons of sugar
• 5 tablespoons of Chinese Black Bean Garlic Sauce (or Korean Kochujang sauce)
• 6 green onions, thinly sliced, green part included
• 1 tsp sesame oil

Cook a pound of Chinese noodles, dried egg noodles or spaghetti until al dente, drain, toss with a tablespoon of peanut oil and set aside.

Heat a wok until a drop of water skitters across the surface.  Add two tablespoons of peanut oil, toss in the ginger and stir fry for about half a minute.

Add a pound of ground pork and stir fry until all traces of pink have disappeared.  Stir the sugar into the bean sauce.  Add the bean sauce mixture to the pork and cook and stir for about 2 minutes.

Stir in the green onions and noodles, and quickly toss.  Add a drop of sesame oil and turn out onto a platter.