COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4|
|Calories from Fat: 825 (74%)|
|Amt Per Serving||% DV|
|Total Fat 91.6g||122 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 34.5g|
|Cholesterol 24mg||7 %|
|Sodium 939.3mg||32 %|
|Potassium 497.9mg||13 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 55.7g|
|Protein 18.2g||26 %|
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Calories per serving: 1116
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