Dan dan noodles
24 ounces Shanghai-style noodles or udon
6 tablespoons vegetable oil
1.5 pound ground pork
Kosher salt and freshly ground black pepper
4 tablespoons chopped peeled ginger
1.5 cup chicken stock
4 tablespoons chili oil, or to taste (or just a bunch of chili flakes)
4 tablespoons red wine vinegar
4 tablespoons soy sauce
2.6 tablespoons tahini (sesame seed paste)
Pinch of sugar
2 teaspoons Sichuan peppercorns, ground in a mortar and pestle (I never found these, and I do not have a mortar and pestle)
1/2 cup chopped roasted peanuts (I omit these)
2 bunches scallions, thinly sliced
T. Preparacion → 10 min
T. Cocinado → 15 min
1. In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink.
2. Add ginger and continue cooking until pork is cooked through and starting to brown.
3. Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and sichuan peppercorns. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.
4. In the meantime, bring a large pot of water to boil and add the noodles. Cook until tender but still slightly firm to the bite (see packet for instructions usually), then drain quickly. Drain well.
5. Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with peanuts and scallions. Serve immediately.
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