Oriental Pork With Noodles

Pasta:

1/2 lb vermicelli
2 1/2 TBS soy sauce
2 1/2 TBS sesame oil
4 oz peanuts, finely chopped

Marinade:

1 TBS dark soy sauce
1 TBS dry sherry
1 TBS oil
1 TBS cornstarch

Sauce:

3 TBS dry sherry
2 TBS bean paste
2 TBS hoisin sauce
3 TBS soy sauce
1 TBS sugar
1 TBS sesame oil
1 clove garlic, minced
Red pepper flakes

Remaining Ingredients:

1 1/2 lbs lean pork (we use tenderloin) cut into small cubes
6 oz. water chestnuts, diced
Oil for stir frying

Cook noodles in boiling water until al dente. Drain and rinse in cold water. Place in large mixing bowl and combine with sesame oil and soy sauce. Let stand at room temperature for 1/2 hour. Just before serving, top with chopped peanuts.

Place pork in marinade and let stand 1/2 hour at room temperature. Heat water in large pot. Scatter meat into boiling water and allow to cook 3 minutes, drain in colander. Meat can be cooked ahead to this point and refrigerated. Bring to room temperature before final cooking.

Heat 1 TBS oil in large skillet. Add diced water chestnuts and quickly stir-fry. Pour in sauce and bring to a boil. Add pork and cook three to five minutes, stirring constantly until sauce thickens. Serve with oriental noodles. 4 servings.