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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The great thing about making chef Chang's fiery cuisine at home is that you control the heat with the chili oil and Sichuan peppercorns. They give this dish its distinctive color, flavor, and heat. Ingredients:
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 teaspoon tahini (sesame seed paste) |
1 teaspoon sichuan peppercorns |
pinch of sugar |
2 tablespoons chopped roasted peanuts |
2 tablespoons thinly sliced scallions |
Directions:
1. 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.
2. 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.
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