Stir Fry Noodles in Szechwan Sauce

2T cornstarch
2T water
2t red pepper sauce
6oz mushrooms
6oz chinese egg noodles or pasta
2T veg. oil
1T veg. oil
3/4lb ground pork
2T brown bean paste
1T finely chopped garlic
2c chicken broth
2t soy sauce
1t sesame oil
2T drained diced pimento
1T chopped green onion
Mix cornstarch, 2T water and the pepper sauce.  Cut mushrooms into
1/2" slices.  Cook noodles as directed.  Heat wok until very hot. 
Add 2T veg. oil rotate wok to coat sides.  Reduce heat to med.  Add
noodles; cook until light brown, use a fork to separate and flip
noodles as they cook.  (If noodles are not browning or appear to be
dry, add 1T veg. oil).  Remove noodles to a platter and keep warm
in 300' oven.

Heat wok until very hot.  Add 1T veg. oil, rotate wok to coat
sides.  Add ground pork, stir fry until pork is no longer pink. 
Add mushrooms, brown bean paste and garlic, stir fry for 1 minute. 
Add broth, heat to boiling.  Stir in cornstarch mixture; cook and
stir to thickened.  Stir in the soy sauce, sesame oil and pimento. 
Cook and stir 15 seconds.  Spoon pork mixture over noodles top with
green onion.

4 servings
435 cal
18g fat
55 chol.