Pasta:

1/2 pound vermicelli
2 1/2 tablespoons soy sauce
2 1/2 tablespoons sesame oil
4 ounces peanuts, finely chopped

Marinade:

1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon oil
1 tablespoon cornstarch
1 1/2 pounds lean pork (we use tenderloin) cut into small cubes

Sauce:

3 tablespoons dry sherry
2 tablespoons bean paste
2 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 clove garlic, minced
red pepper flakes
6 ounces water chestnuts, diced
Oil for stir frying

Directions:

Cook noodles in boiling water until al dente. Drain and rinse in cold water. Place in large mixing bowl and combine with sesame oil and soy sauce. Let stand at room temperature for 1/2 hour. Just before serving, top with chopped peanuts.

Place pork in marinade and let stand 1/2 hour at room temperature. Heat water in large pot. Scatter meat into boiling water and allow to cook 3 minutes, drain in colander. Meat can be cooked ahead to this point and refrigerated. Bring to room temperature before final cooking.

Heat 1 tablespoon oil in large skillet. Add diced water chestnuts and quickly stir-fry. Pour in sauce and bring to a boil. Add pork and cook three to five minutes, stirring constantly until sauce thickens. Serve with oriental noodles.