Dan Dan Noodles

Peter Chang's great recipe!

·         8 ounces Shanghai-style noodles (cu mian) or udon

·         2 tablespoons vegetable oil

·         12 ounces ground pork

·         Kosher salt and freshly ground black pepper

·         2 tablespoons chopped peeled ginger

·         3/4 cup chicken stock

·         2 tablespoons (or less) chili oil

·         2 tablespoons red wine vinegar

·         2 tablespoons soy sauce

·         4 teaspoons tahini (sesame seed paste)

·         1 teaspoon Sichuan peppercorns

·         Pinch of sugar

·         2 tablespoons chopped roasted peanuts

·         2 tablespoons thinly sliced scallions

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.