Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Tagged: Asian Dishes, Pasta, Pork