Asian Minced Pork with Broccoli and Noodles

This is a kind of stir fry with noodles.  I cut up the noodles, but you could keep them longer, to your taste.
4-5 dried skiitake mushrooms
1/3 lb medium Pho rice noodles, or angel hair
pasta, broken into 1-inch pieces
1 lb ground pork
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
3 cups broccoli flowerets
1/2 tsp fennel seeds
1/4 tsp dried red chili flakes, or to taste

Sauce:
2 Tbsp hoisin sauce
1 Tbsp Korean Gochujang chili paste, or ketchup
1/4 cup pale dry sherry
2 Tbsp soy sauce

Sesame seeds for garnish

Soak dried mushrooms is 2-3 cups very hot water. Allow to completely hydrate and then drain and slice.

Heat a pot of water to a boil for the pasta, Add the pasta and cook only until just al-dente. This will depend on the type of noodle you use, so look to package instructions. When cooked, drain well and keep warm. Stir every once in a while to avoid sticking together.

Sauté pork in a large skillet or wok with a dash of canola oil. Add the fennel seeds, chili flakes and season with salt and pepper to taste.

Cook pork until well browned and then add the garlic and ginger. Cook another 2-3 minutes and remove to a bowl.

Add a dash more canola oil to skillet or wok and brown the mushrooms.

Meanwhile in another skillet, sauté the broccoli in a dash canola oil for about 2-3 minutes.

Add 1-2 tablespoons water and continue cooking just until the water is evaporated and the broccoli is bright green and crisp tender.

Whisk together the sauce ingredients in a small bowl. Now mix together the pork, broccoli and pasta in one of the skillets. Add the sauce and heat completely through. Transfer to a serving bowl and garnish with sesame seeds.

Serves 4.