Spicy Sichuan Noodles With Ground Pork - cooking recipe

Ingredients

8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
pepper
2 tablespoons oyster sauce
1/4 cup asian sesame paste or 1/4 cup smooth peanut butter
1 tablespoon rice vinegar
1 - 1 1/4 cup low sodium chicken broth (see head note above)
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon fresh ginger (minced or grated)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 lb fresh Chinese noodles or 12 ounces dried linguine
3 scallions, sliced thin on the bias
2 cups bean sprouts (optional)
1 tablespoon szechuan peppercorns, toasted and ground (optional)

Preparation

Bring 6 quarts water to a boil in a large stockpot for the noodles.
Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.