Spicy Sichuan Noodles—Dan Dan Mian

cooksillustrated.com

Zytigg

8 ounces ground pork

3 tablespoons soy sauce

2 tablespoons Chinese rice cooking wine or dry sherry

ground white pepper

2 tablespoons oyster sauce

4 tablespoons Asian sesame paste or peanut butter

1 tablespoon rice vinegar

1 to 1 ¼ cups chicken stock or canned low-sodium chicken broth (see note)

1 tablespoon peanut oil

1 inch piece fresh ginger, minced (about 1 tablespoon)

6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)

¾ teaspoon red pepper flakes

1 tablespoon toasted sesame oil

12 ounces dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine

3 medium scallions, sliced thin (about ⅓ cup)

2 cups bean sprouts (about 6 ounces) (optional)

1 tablespoon Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)

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