Thai-Style Tan Tan Mian

177milkstreet.com

JudyN

1 OUNCE DRIED SHIITAKE MUSHROOMS (ABOUT 10 MEDIUM)

1 ½ CUPS BOILING WATER, TO SOAK THE MUSHROOMS

1 TABLESPOON SICHUAN PEPPERCORNS

2 TABLESPOONS SESAME SEEDS

⅔ CUP CHUNKY PEANUT BUTTER (SEE HEADNOTE)

¼ CUP SOY SAUCE, PLUS MORE IF NEEDED

¼ CUP PACKED BROWN SUGAR

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

1 POUND GROUND PORK

6 MEDIUM GARLIC CLOVES, MINCED

½ to ¾ TEASPOON RED PEPPER FLAKES

6 CUPS LOW-SODIUM CHICKEN BROTH

2 to 3 HEADS (ABOUT 8 OUNCES) BABY BOK CHOY, TRIMMED WITH BASES INTACT, QUARTERED LENGTHWISE

10 OUNCES DRIED UDON OR LO MEIN NOODLES

CHILI OIL OR CHILI CRISP, TO SERVE

Directions at 177milkstreet.com

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