1
Bring a large quantity of water to boil. Meanwhile heat a skillet or wok over high heat. When hot, add the peanut oil and add the bamboo shoots and scallion whites and stir briefly to coat. Add the pork and stir, pressing the spatula down and mashing the pork to separate the grains. Do not brown. When the pork has separated and changed color, add the dark soy and stir in briefly.
2
Add the chili paste, bean sauce and sugar, and cook stirring for 3-4 minutes. Turn off the heat (this sauce can be made hours ahead). When water is boiling cook the noodles and drain thoroughly. Transfer to a bowl.
3
Re-heat the pork, if necessary, stir in the scallions and spoon pork sauce over the noodles, sprinkle with sesame oil, garnish with the corlander and serve.

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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings The following items or measurements are not included below: chili paste with garlic bean sauce shanghai noodles
Calories 374
Calories from Fat 254		(68%)
Amount Per Serving		%DV
	Total Fat 28.3g	43%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 150mg		6%
Potassium 548mg		15%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 1.1g	4%
	Sugars 5.9g
Protein 21.8g		43%
Vitamin A 373mcg		7%
Vitamin B6 0.5mg		26%
Vitamin B12 0.8mcg		12%
Vitamin C 6mg		10%
Vitamin E 1mcg		5%
Calcium 38mg		3%
Iron 1mg		8%
detailed view... how is this calculated?

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