Spicy Sichuan Noodles

• 1/2 pound ground pork
• 1 tablespoon soy sauce, dark
• 1 teaspoon salt
• 1 cup peanut oil
• 3/4 pound egg noodles
• 3 tablespoons garlic chopped
• 2 tablespoons ginger chopped
• 5 tablespoons scallions, spring or green onions chopped
• 2 tablespoons tahini (sesame paste)
• 2 tablespoons soy sauce, dark
• 2 tablespoons hot chili pepper oil
• 2 teaspoons salt
• 1 cup chicken broth
• 1 tablespoon sichuan peppercorns

1. COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.
2. Heat a wok or saute pan until it is hot.
3. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces.
4. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.
5. Pour off the oil, leaving 2 tablespoons in the wok.
6. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.
7. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes.
8. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.
9. Drain the noodles well in a colander.
10. Divide them into individual bowls or put in large soup tureen.
11. Ladle on the sauce.

ground pork, soy sauce, salt, peanut oil, egg noodles, garlic, ginger chopped, scallions, tahini, soy sauce, hot chili pepper oil, salt, chicken broth, sichuan peppercorns

Taken from recipeland.com/recipe/v/spicy-sichuan-noodles-37862 (may not work)