Sizzling Pork and Black Bean Sauce

1 lb		pork tenderloin
8 oz		Asian rice noodles
1 Tbs		peanut oil
3/4 tsp		freshly ground pepper
1		red pepper, thinly sliced
1/3 cup		bottled Chinese black bean sauce
2 Tbs		reduced-sodium soy sauce
1 Tbs		toasted sesame oil
1 Tbs		rice wine vinegar
4 tsp		sugar
3/4 cups		water
2 teaspoons		cornstarch
1/2 cup		chopped cilantro
1 cup		thinly sliced scallions
1/3 cup		chopped dry-roasted peanuts

1	Cut the pork into thin slices, then cut the slices into strips.
2	Cook the noodles in a large pot of boiling unsalted water for 3 minutes until swollen. Drain well.
3	Heat the peanut oil in a large skillet or wok. Season the pork and red pepper with pepper and stir-fry over medium-high heat until the meat is just cooked through, about 3 minutes. Reduce the heat to medium. Add the black bean sauce, soy sauce, sesame oil, vinegar, sugar, and water. Cook, stirring until the sugar dissolves, about 2 minutes.
4	Add the noodles to the sauce and stir until coated, about 2 minutes. Place the cilantro, scallions, and peanuts in bowls for sprinkling at the table and serve.

Servings: 4