Pucca noodles

Ingredients

• 2 tablespoons canola or peanut oil
• 1 teaspoon bacon drippings (optional)
• 2 bunches scallions, white part only, thinly sliced on the diagonal
• 2″ cube fresh ginger, peeled and minced
• 6 large cloves garlic, peeled and minced
• 2 tablespoons fermented black soybeans
• 1 pound ground pork
• 2 tablespoons Shao Hsing wine or dry sherry
• 2 tablespoons ground black bean sauce
• 1 1/2 tablespoons Korean fermented bean paste
• 1 teaspoon chili garlic sauce
• 2 1/2 tablespoons honey
• 1 cup chicken broth or vegetable broth
• 1 tablespoon cornstarch dissolved in 2 tablespoons of water or the broth
• 1 1/2 cups julienned carrots, blanched and cooled
• 2 cups bok choy cut into thin shreds
• 2 cups ramps, cut into thin shreds
• 1 cup roughly chopped cilantro leaves
• 1 teaspoon toasted sesame oil
• 1 pound flat Chinese wheat noodles, cooked al dente and drained, rinsed in cold water, then - drained again
• 2 bunches scallions, green tops only, cut very thinly on the bias
• 1/2 cup thinly shredded ramp leaves
• chili garlic sauce for garnish