Ingredients

The following ingredients have 7 Servings
  • 2 lbs fresh udon or yaki soba (or 1lb other dried asian noodles), cooked according to package instructions
  • 3 tbsp vegetable oil
  • 1 lb ground pork
  • 2 tbsp fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry (or Chinese rice rice wine vinegar or red wine vinegar)
  • 4 cups chicken stock
  • 2 tbsp peanut butter
  • 1 tsp cinnamon
  • 6 tsp Sichuan peppercorns, ground (or 1/2 tsp red pepper flakes)
  • 2 tsp sugar
  • 2 tbsp Sambal Oelek Chili Paste
  • 1/4 cup scallions, thinly sliced, for garnish
  • 1/4 cup roasted peanuts, chopped

Instruction

  • Cook noodles according to package
  • Divide evenly in 4 bowls.Heat the vegetable oil in a large skillet set over medium heat
  • Add pork, breaking it up into small bits, about 8 minutes
  • Once the pork is nearly cooked through add fresh ginger and garlic and cook until fragrant (about 1 minute)
  • Stir in the soy sauce, sherry, chicken stock, peanut butter, cinnamon, ground Sichuan peppercorns, sugar and chili paste
  • Bring to a simmer and allow to cook until sauce thickens, about 5-7 mins
  • Spoon equal amounts of pork sauce over cooked noodles and garnish with peanuts and scallions
  • Notes: Some recipes use Chinese sesame paste
  • This tastes nothing like tahini, use peanut butter as a sub instead! We’re using peanut butter because our favorite local Chinese restaurant does and it’s crave worthy! Notes: How to grind your peppercorns: Either use a mortar and pestle, roughly chop with a knife, coffee grinder or simply use a pepper grinder
  • If you leave the peanut butter out, it is still a wonderful dish.