SERVES 4
TOTAL TIME: 35 minutes
For an authentic super-spicy kick, sprinkle with a pinch of toasted and ground Sichuan peppercorns before serving. We’ve omitted the salt and pepper from this recipe because the sauce is very well seasoned.
|
8 |
ounces ground pork |
|
3 |
tablespoons soy sauce |
|
2 |
tablespoons Chinese rice cooking wine or dry sherry |
|
¼ |
cup peanut butter |
|
2 |
tablespoons oyster sauce |
|
1 |
tablespoon rice vinegar |
|
1¼ |
cups low-sodium chicken broth |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon grated fresh ginger |
|
6 |
garlic cloves, minced |
|
¾ |
teaspoon red pepper flakes |
|
1 |
tablespoon toasted sesame oil |
|
1 |
pound fresh Chinese noodles or 12 ounces dried linguine or spaghetti |
|
3 |
scallions, sliced thin |
|
4 |
ounces (2 cups) bean sprouts (optional) |
1. Toss pork with 1 tablespoon soy sauce and wine in bowl. In separate bowl, whisk remaining 2 tablespoons soy sauce, peanut butter, oyster sauce, and vinegar together, then whisk in broth.
2. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Add pork and cook, breaking meat into very fine bits, until well-browned, about 5 minutes. Stir in ginger, garlic, and pepper flakes and cook until fragrant, about 1 minute. Stir in broth mixture and bring to boil, whisking often. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 3 minutes. Off heat, stir in sesame oil.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Drain noodles and divide among individual bowls. Ladle pork sauce over top, and sprinkle with scallions and bean sprouts, if using. Serve.