Grilled Pork with Rice Stick Noodles
from Asian Noodles.

1.5 lbs boneless pork sirloin trimmed of fat or gristle

Blend the following to a paste for the marinade:
4 cloves of garlic, peeled
3 shallots, peeled
2 tbsp Chinese rice wine or sake
1.5 tbsp sugar
1/4 cup fish cause
1 tbsp safflower or corn oil

1/2 lb rice stick noodles, softened in hot water, cooked until just tender, rinsed under cold water, and drained
1/5 cups thinly sliced leaf lettuce
2 medium carrots, grated
2 cups bean sprouts, rinsed and drained
2 tbsp chopped fresh mint
1/2 cup coarsely chopped dry-roasted peanuts

for the dressing:
3/4 cup fish sauce
2/3 cup Japanese rice vinegar
2 small hot red chile peppers, seeded and cut into fine shreds
3 tbsp minced garlic
5.5 tbsp sugar

In a shallow dish, combine the pork and the pork marinade and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours.

Prepare a medium-hot fire for grilling or preheat the broiler

Place the noodles in a serving bowl and arrange the lettuce, carrots and bean sprouts randomly or in concentric circles over the noodles, leaving a space in the center for the pork.

Grill or broil the pork for 10 to 15 minutes per side, or until the internal temperature is 155-160F on an instant-read thermometer. Transfer to a cutting board and let rest for five minutes. Cut on the diagonal into thin slices. Arrange the meat over the veggies; sprinkle the peanuts and mint on top. Server with the dressing.

Cinnamon Beef Noodle
from Asian Noodles.

Chile-Cinnamon Seasoning:
6 scallions, trimmed, cut into 1.5 inch sections, and smashed lightly
6 cloves garlic, peeled, smashed lightly and sliced thin
4 slices of fresh ginger, smashed lightly
1.5 tsp hot chile paste
2 cinnamon sticks

8.5 cups water
1/2 cup soy sauce
2 lbs chuck or beef stew meat, trimmed of fat and gristle, and cut into 1.5 inch cubes
20 ounces of spinach, trimmed, rinsed, and drained
1/2 lb flat Chinese wheat-flour noodles, udon, or other flat noodles, cooked, rinsed, and drained
3 tbsp minced scallions

Heat a large pot or casserole over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the seasonings, and stir-fry until fragrant. Add the water and soy sauce and bring to a boil. Add the beef and bring back to a boil. Reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is very tender. Skim the surface to remove nasties. Remove the ginger slices and cinnamon sticks and discard. Add the spinach and bring to a boil.

Divide the noodles among six soup bowls. Ladle the meat, spinach, and broth over the noodles and sprinkle with the scallions. Serves 6.