Dan Dan Noodles

• 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

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.

noodles, vegetable oil, ground pork, kosher salt, ginger, chicken stock, chili oil, red wine vinegar, soy sauce, tahini, peppercorns, sugar, peanuts, scallions

Taken from www.epicurious.com/recipes/food/views/dan-dan-noodles-367755 (may not work)