Cha Jiang Mien

Ingredient:

1 T peanut oil
sesame oil
1 lb ground meat
2 T rice wine
1/4 cup brown-bean sauce
2 scallions finely chopped
1 t sugar
1/2 cup chicken stock
1 lb fresh egg noodles

Garnished:
1 medium cucumber (peel and slices in 1/8 inch)
1 T finely chopped garlic
3 scallions (cut in 2 inch lengths and finely shredded)

Directions
Cook the fresh noodle in boiling water. Drain the noodles through a colander. Place them in a deep serving bowl and toss them with some sesame oil. Set a side.

Heat peanut oil in a wok, stir-fry for 2-3 minutes or until it browns lightly.
Add wine, brown-bean sauce, chopped scallions and sugar, mix well, and pour in the chicken stock.
Bring to a boil and cook rapidly over moderate heat for 8-10 minutes, stirring constantly, until all the stock has evaporated.

Pour the meat sauce on top of the noodle. Serve.