Dan Dan Noodles (Spicy Sichuan Noodles)

Let's Cook

1. Step 1.

   Cook in a large pot of boiling unsalted water until tender: 12 ounces dried Chinese egg noodles or spaghetti

2. Step 2.

   Drain the noodles, rinse under cold water, and drain again. Set aside. Stir together in a small bowl: ¼ cup chicken stock or broth or water; 2 tablespoons soy sauce; 2 tablespoons chili oil; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon Chinese black vinegar or unseasoned rice vinegar; 2 teaspoons sesame paste or tahini; 2 teaspoons toasted sesame oil; 2 teaspoons sugar; ½ teaspoon ground Sichuan pepper

3. Step 3.

   Set aside. Heat a wok or large skillet over medium heat. When hot, add: 2 tablespoons peanut or vegetable oil

4. Step 4.

   Swirl the oil around in the pan until it shimmers. Add and stir-fry until the garlic browns slightly: 2-inch piece ginger, peeled and minced; 2 garlic cloves, minced

5. Step 5.

   Add and cook, breaking up the meat, until no longer pink but not browned: 1 pound ground pork

6. Step 6.

   Drain any excess fat. Stir in the sauce and cook for 2 minutes. Transfer the noodles to a serving plate and pour the pork mixture over them. Garnish with: Chopped roasted peanuts; Finely chopped green onions