1. In a small bowl, whisk together the bean, hoisin, chili garlic and soy sauces; reserve and set aside.
2. Heat a large wok over high heat. Add the oil and swirl to coat. Toss in the garlic and ginger; cook until it's fragrant about 10-15 seconds. Add the pork, stir constantly to break apart meat. Cook until just a bit of pink remains and it begins to brown, about 4-5 minutes. Add the wine and stir for a few seconds.
3. Pour in the reserved sauce and stir to thoroughly coat the pork, until sauce is heated through. Add the green onions and toss to combine well. Serve pork over noodles and garnish with cucumber, carrots and bean sprouts.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6|
|Calories from Fat: 255 (51%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 0.4mg||0 %|
|Sodium 687.3mg||24 %|
|Potassium 328.7mg||9 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 51.7g|
|Protein 8.5g||12 %|
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Calories per serving: 502
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