Tan Tan Noodles

4 c chicken stock

1/4 c shoyu

1 tbsp sugar

2 tbsp sesame paste

2 tsp black bean chili sauce

1 tbsp sesame oil

11 oz fresh noodles, boiled and drained.

greens, blanched (won bok, baby bok choy, etc.)

roast pork, sliced thin

Heat chicken stock. When stock begins to simmer, add shoyu and sugar. Add 2 tbsp stock to sesame paste. Mix well, then add back to stock. Place black bean chili sauce in a small sieve. Spoon hot stock over sauce. Discard seeds and chili pepper casings which remain in the sieve. Add sesame oil. Keep stock at a simmer. Divide drained noodles between 2 saimin bowls. Top with greens and roast pork. Ladle soup over all.