Serves4 (Main Course)
- Active Time:15 min
- Start to Finish:15 min
January 2007
-
1
pound
dried egg fettucine
-
5
tablespoons
Chinese hot bean sauce (preferably with garlic; sometimes called soybean paste with chili) or Korean gochujang paste
-
2
teaspoons
sugar
-
1/3
cup
peanut or vegetable oil
-
1/4
cup
finely chopped peeled fresh ginger (from a 3- by 1-inch piece)
-
1
pound
fatty ground pork (preferably shoulder)
-
1/2
cup
chopped scallion
-
1
teaspoon
Asian sesame oil
-
Cook fettuccine in a 6- to 8-quart pot of boiling salted water (1 tablespoon salt for every 4 quarts water) until al dente.
-
Meanwhile, stir together hot bean sauce and sugar in a small bowl. Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat. Add ginger and stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Add bean-sauce mixture and cook, stirring, 3 minutes. Stir in scallion and remove from heat.
-
Drain noodles in a colander and add to pork mixture in wok. Add sesame oil and toss to coat well.
Cooks' notes: Chinese and Korean bean pastes are quite spicy; adjust the amount you use to suit your taste. They are available at Chinese and Korean markets and koamart.com.
