Recipe information
Yield
2 Servings
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
teaspoons tahini (sesame seed paste)
1
teaspoon Sichuan peppercorns
Pinch of sugar
2
tablespoons chopped roasted peanuts
2
tablespoons thinly sliced scallions
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Preparation
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 1050.8 %Calories from Fat 42.2 Fat (g) 49.8 Saturated Fat (g) 6.4 Cholesterol (mg) 120.5 Carbohydrates (g) 86.1 Dietary Fiber (g) 7.8 Total Sugars (g) 4.3 Net Carbs (g) 78.3 Protein (g) 67.0 Sodium (mg) 1610.3