Easy Spicy Chinese Noodles with Pork

There are some days - and this is one of them - when I need a bit of dirty spice to get me going. Something with meat and heat, something that will slither into my mouth, something that will leave a glow and remind me that tomorrow - or the next day - the sun is bound to come up. 

Most people would consider this supper, but few things make me happier in the morning. After all, why not?

Spicy Chinese Noodles

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.

Mince fresh, peeled ginger until you have a quarter cup (it should be about a 3 inch long piece). 

Chop 4 scallions.

Mix 2 teaspoons of sugar into 5 tablespoons of Chinese hot bean paste with garlic (or Korean Kochujang sauce) 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, until the fragrance is hovering over the wok.

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

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

Serves 4