Chinese Chile Orange Noodles

Ingredients

• 1 pound thin egg noodles

• 8 ounces bean sprouts

• 6 ounces cooked pork, finely shredded

• 1 stalk celery, diagonally cut

• 2 carrots, diagonally cut

• 6 green onion, thinly sliced

• 1/4 cup Chile Orange Oil, recipe below

• 3 tablespoons soy sauce

• 1 tablespoon sugar

• 1 bunch cilantro, chopped

• 1/4 cup cashew nuts

For the Orange Oil:

• 2 cups peanut oil

• 6 to 8 japones chiles, or substitute other small dried red chiles

• 2 teaspoons sesame oil

• Zest of 2 oranges, finely minced

• 1 tablespoon Chinese black bean paste (available in Asian markets)

• 2 cloves garlic, minced

Instructions

For the Noodles:

In a large kettle, heat 4 quarts of water until boiling, add the noodles and cook until done. Remove the noodles and rinse in cold water to stop the cooking process.

Heat additional water in the kettle until very hot but not boiling. Blanch the bean sprouts for 10 seconds in hot water. Remove and plunge the sprouts in cold water to stop the cooking process.

To make the dressing, combine the chile oil, soy sauce, and sugar in a bowl and blend well. Toss the noodles in ½ of the dressing and place them on a large serving platter.

Toss the bean sprouts, pork, celery, carrots, and onions with the remaining dressing and heap on the noodles. Garnish with the cilantro and cashews and serve.

For the Orange Oil:

Heat the oil in a wok or heavy skilled until a chile will "sputter" when dropped in the oil. Combine all the remaining ingredients, add to the oil, and simmer for 5 minutes, being very careful not to let any ingredients burn.

Remove the pan from the heat and allow the oil to steep overnight. Strain the oil before using.