Ingredients

• 8 oz. Shanghai-style noodles (cu mian) or udon
• 2 Tbsp. vegetable oil
• 12 oz. ground pork
• salt and pepper
• 2 Tbsp. chopped peeled ginger
• 3/4 c. chicken stock
• 2 Tbsp. (or less) chili oil [this is where to control the heat]
• 2 Tbsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. tahini
• 1 tsp. Szechuan peppercorns
• Pinch sugar
• 2 Tbsp. chopped roasted peanuts
• 2 Tbsp. thinly sliced scallions

Preparation

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit