This recipe is from Milk Street and I really blew it.  I rack it up to my back being so bloody bad.  First we went to the Chinese market.  I let Jim talk me into this package of Udon noodles that I knew were wrong.  I knew it was one of those lunch with noodles packages.  But for some unknown reason I listened to some one whose knowledge of cooking ranks below zero.  So, I did not have enough noodles.  Then the package of pork was weird and I just dumped the entire package in.  So instead of having too much for the amount of noodles, I had way too much.  Basically it tasted good; I am going to make it again when I feel better.  I just ordered the correct noodles from Amazon since I can’t walk trough a grocery store.  

Ingredients: 

12 oz. dried wide, thick Asian wheat noodles, Udon.  (The noodles will be visible through the packaging.)  

2 T grapeseed oil

8 oz. fresh shiitake mushrooms, stemmed and finely chopped

12 oz.  ground pork

4 scallions, white and light green parts minced, dark green tops thinly sliced

4 medium garlic cloves, minced

1/2 t red pepper flakes

1/2 C dry sherry

3 T black bean garlic sauce

1 T hoisin sauce

1 T low sodium soy sauce

2 T +1 t unseasoned rice wine vinegar

1/2 English cucumber, thinly sliced on the diagonal, then cut into matchsticks.  (I have a handy device I bought in France that looks like a peeler with jagged edges.  It makes matchsticks.  I think a noodle twister, that might do it also.)

Directions:

1. Bring 4 guards of water to a boil.  Do not add salt!  Add the noodles and cook until al dente, 5-6 minutes.  Reserve 1 C of the cooking water, then drain the noodles and rinse under cool water until cold.  Drain well, then set aside in the colander.  
2. Meanwhile in a 12” skillet or large wok over medium-high, heat the oil until shimmering.  
3. Add the mushrooms and cook until softened and it clinging to the bottom of the pan begin to brown, about 3 minutes.  
4. Add the pork and  cook until crispy and caramelized, about 6 minutes.
5. Stir in the minced scallions, garlic and pepper flakes, then cook until fragrant, about 1 minute.  
6. Add the sherry and cook, scraping the pan, until evaporated.
7. Stir in the reserved cooking water, black bean sauce, hoisin and soy sauce.  Bring to a simmer and cook over medium, stirring occasionally and breaking up any large bits of pork, until the sauce has the consistency of thin gravy, 4-5 minutes.
8. Off heat, stir in 2 T of the vinegar.  
9. While the sauce simmers, season the cucumber with the remaining 1 t of rice vinegar.  
10. Divide the noodles among 4 serving bowls, then spoon the sauce over them.  
11. Top with sliced scallion greens and cucumber.  
12. Serves 4.  

I had planned to make Baby Bok Choy with this dish from an older Chinese Cookbook that I bought when we lived in CA.  That day the new Fine Cooking magazine came.  It is loaded with bok choy recipes and I intend to make them all.  I chose the easiest as I know the above recipe would take time.  As I was using my stove top wok, I should have gotten out my electric wok, but I didn’t.  Big mistake.

Ingredients:

4 baby boy choy, halved and trimmed

1 T butter melted

1 t chives, fresh and minced

salt and pepper 

Directions:

1. Place baby bok choy in a steamer basket over simmering water.  
2. Cover and steam until stem ends are just tender when pierced, about 6 minutes.  
3. Drizzle with melted butter and chives.
4. Season to taste.