Pork Thai Noodles

-1 lb. of ground pork

-3 inches of ginger; peeled and minced

-5 cloves of garlic; minced

-5 dried red chilies

-1 red bell pepper; thinly sliced

-1 whole yellow onion; julienne

-1 bunch of scallions; cut into 1-inch pieces

-1 package of Sau Tao brand Amoy bean strip noodles

-3 tablespoons of oyster sauce

-1 tablespoon of chili paste

-1/4 cup of soy sauce

-1 tablespoon of brown sugar

-1 large bunch of mustard greens; leaves chopped

-Additional scallions; diced to garnish

Vegetable oil

Add ground pork to wok or large pan and cook over high heat. While waiting for pork to brown, add vegetable oil and dried red chilies. Cook over medium-high heat until chilies are browned. Remove chilies and discard, saving oil. Pour spiced oil into wok with pork and continue cooking over medium-high heat. Add ginger and garlic and cook until fragrant. In a separate pot, bring water to boil and cook bean strip noodles for about 3-4. Drain noodles and set aside.  Add red bell pepper, yellow onion and scallion and cook for about 5 minutes or until vegetables begin to become tender. Add oyster sauce, chili paste, soy sauce, brown sugar and mustard greens, tossing. After another 5 minutes of cooking, add noodles and toss again until all ingredients are mixed. Garnish with scallions and serve.