Spicy Szechuan Noodles (Dan Dan Mian)

• Meat mixture
• 8 ounces ground pork
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 dash white pepper
• Sauce mixture
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 4 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 dash white pepper
• 1 1/4 cups chicken broth
• Saute Mixture
• 1 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 6 garlic cloves (put through press or mince finely)
• 3/4 teaspoon red pepper flakes
• 1 tablespoon toasted sesame oil
• 12 ounces dried Asian noodles (wide works best)
• Condiments
• 3 medium scallions, sliced thin
• 2 cups bean sprouts

1. Combine meat mixture ingredients in small bowl.
2. Work together well and let rest while preparing other ingredients.
3. Whisk together sauce ingredients except broth until smooth.
4. Add broth and whisk well.
5. Boil 4 quarts of water.
6. Heat 12 inch skillet over high heat until hot, about 2 minutes.
7. Add peanut oil and swirl.
8. Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
9. Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
10. Add sauce mixture; whisk to combine and bring to a boil.
11. Reduce heat to medium low and simmer while noodles are cooking.
12. Just before serving stir in sesame oil.
13. Drain noodles; divide into individual bowls, top with sauce.
14. Sprinkle with scallions and bean sprouts as desired while eating.

ground pork, soy sauce, sherry, white pepper, oyster sauce, soy sauce, peanut butter, rice vinegar, white pepper, chicken broth, peanut oil, fresh ginger, garlic, red pepper, sesame oil, asian noodles, condiments, scallions, bean sprouts

Taken from www.food.com/recipe/spicy-szechuan-noodles-dan-dan-mian-216290 (may not work)