A favorite dish from an old teacher, this is a Chinese pasta with meat sauce. The noodles evolved from two of my favorite recipes by Chinese cookbook author, Gloria Bley Miller.
A stew of pork spiked with tart cornichon pickles and vinegar, Carbonnades is not a dish, but rather a method of cutting stewing meat into good sized flat, thin squares. Like all stews, this one benefits from being made well ahead. Do add the last quantity of cornichon just before serving so their tang comes through loud and clear. Pour a full-bodied abbey beer or ale.