|Pork tenderloin||1⁄2 Pound|
|Dry sherry/Dry sherry||1 Teaspoon|
|Red bean paste||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice wine/Dry sherry||1 Teaspoon|
|Onion||1 Large, diced|
|Garlic||4 Clove (20 gm), crushed|
|Water||3 Quart (12 Cups)|
|Bean sprouts||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Vegetable oil||1 Teaspoon|
|Noodles/1/2 pound dry noodles||1 Pound|
|Shredded cooked carrots||2 Cup (32 tbs)|
|Shredded peeled cucumber||2 Cup (32 tbs)|
Chop pork with a cleaver into 1/2-inch cubes.
Combine marinade ingredients in a small bowl; mix well.
Add pork cubes.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix until smooth.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry marinated pork 2 minutes until very lightly browned.
Remove pork with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 6 tablespoons.
Heat oil in wok over medium heat 30 seconds.
Stir-fry onion until tender.
Add seasoning sauce and bring to a boil.
Add pork and garlic.
Stir-fry to mix well.
Remove and place in a large bowl.
Bring 3 quarts water to a rapid boil in a heavy 5-quart pot.
To blanch bean sprouts, place in a strainer and submerge in the boiling water 5 seconds, then plunge strainer with sprouts into cold water, remove and drain well.
Add 1 teaspoon salt and 1 teaspoon vegetable oil to the boiling water.
Add noodles; cook until tender.
Divide noodles into 6 portions and place in 6 small bowls.
Spoon pork and sauce on top.
Garnish with carrots, cucumber and blanched bean sprouts.
Toss lightly before eating.