Spicy Sichuan Noodles

Ingredients

• 8 oz ground pork
• 3 tbsp soy sauce
• 2 tbsp Chinese rice cooking wine or dry sherry
• Ground white pepper
• 2 tbsp oyster sauce
• 1/4 cup peanut butter or Asian sesame paste (2.6 oz)
• 1 tbsp rice vinegar
• 1 - 1 1/4 cups low-sodium chicken broth (8.15 oz)
• 1 tbsp vegetable oil
• 6 garlic cloves, minced (3 tsps or 18 g of minced garlic)
• 1 tbsp grated fresh ginger (or 1/8th tsp dried ginger)
• 1/4 - 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame oil
• 12 oz dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
• 3 medium scallions, sliced thin
• 4 oz bean sprouts (2 cups) (optional)
• 1 tbsp Sichuan peppercorns, toasted and ground (optional)

Instructions

1. Combine pork, 1 tbsp soy sauce, wine, and pinch white pepper in small bowl. Whisk and set aside.
2. Whisk together oyster sauce, remaining 2 tbsp soy sauce, peanut butter, vinegar, and pinch white pepper in medium bowl. Whisk in chicken broth and set aside
3. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat 12-inch skillet over high heat, add vegetable oil and swirl to coat.
4. Add pork and cook, breaking meat into small pieces, until well browned; about 5 minutes.
5. Stir in garlic, ginger, and pepper flakes and cook until fragrant; about 1 minute.
6. Add peanut butter mixture and bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally; about 3 minutes. Stir in sesame oil.
7. While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles and divide among bowls. Ladle sauce over noodles, sprinkle with scallions and beansprouts and ground Sichuan peppercorns, if using. Serve immediately.

Doubled

Ingredients

• 16 oz ground pork
• 6 tbsp soy sauce
• 4 tbsp Chinese rice cooking wine or dry sherry
• Ground white pepper
• 4 tbsp oyster sauce
• 1/2 cup peanut butter or Asian sesame paste 5.2 oz
• 2 tbsp rice vinegar
• 2 - 2 1/4 cups low-sodium chicken broth
• 2 tbsp vegetable oil
• 12 garlic cloves, minced (6 tsps of minced garlic)
• 2 tbsp grated fresh ginger (or 1/4th tsp dried ginger)
• 1/4 - 1/2 tsp red pepper flakes
• 2 tbsp toasted sesame oil
• 12 oz dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine

Instructions

1. Combine pork, 2 tbsp soy sauce, wine, and pinch white pepper in small bowl. Whisk and set aside.
2. Whisk together oyster sauce, remaining 4 tbsp soy sauce, peanut butter, vinegar, and pinch white pepper in medium bowl. Whisk in chicken broth and set aside
3. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat 12-inch skillet over high heat, add vegetable oil and swirl to coat.
4. Add pork and cook, breaking meat into small pieces, until well browned; about 5 minutes.
5. Stir in garlic, ginger, and pepper flakes and cook until fragrant; about 1 minute.
6. Add peanut butter mixture and bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally; about 3 minutes. Stir in sesame oil.
7. While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles and divide among bowls. Ladle sauce over noodles, sprinkle with scallions and beansprouts and ground Sichuan peppercorns, if using. Serve immediately.