Sichuan Pork Noodles

• 1 pound ground pork
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon chili-garlic sauce
• 11/4 cups low-sodium chicken broth
• 1/3 cup peanut butter
• 3 tablespoons oyster sauce
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• Salt
• 1 pound dried Asian noodles or linguine
• 2 tablespoons chopped fresh cilantro

1. 1. Bring 4 quarts water to boil in large pot. Combine pork, 2
2. tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in
3. medium bowl. In large bowl, whisk broth, peanut butter, oyster sauce,
4. remaining vinegar, and remaining soy sauce.
5. 2. Heat oil in large skillet over medium-high heat until just smoking.
6. Add pork mixture and cook until no longer pink, about 5 minutes.
7. Stir in ginger and cook until fragrant, about 30 seconds. Add broth
8. mixture and simmer until slightly thickened, about 4 minutes.
9. 3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and
10. cook until al dente. Reserve 1/2 cup cooking water, drain noodles, and
11. return to pot. Add sauce and toss to combine, adding reserved pasta
12. water as needed. Sprinkle with cilantro and serve.

ground pork, rice vinegar, soy sauce, chiligarlic sauce, chicken broth, peanut butter, oyster sauce, vegetable oil, ginger, salt, noodles, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/sichuan-pork-noodles-50069667 (may not work)