Spicy Sichuan-Style Noodles

Name: Spicy Sichuan-Style Noodles
Yield: Serves 4 as a main course
Cuisine: Chinese
Ingredients: 8 ounces, ground pork; 3 tablespoons, soy sauce; 2 tablespoons, Shaoxing wine or dry sherry; , ground white pepper; 2 tablespoons, oyster sauce; 4 tablespoons, Asian sesame paste or peanut butter; 1 tablespoon, rice vinegar; 1 - 1 1/4 cups, chicken stock or canned low-sodium chicken broth (see note); 1 tablespoon, peanut oil; 1 inch piece, fresh ginger, minced (about 1 tablespoon); 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 3/4 teaspoon, red pepper flakes; 1 tablespoon, toasted sesame oil; 12 ounces, dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine; 3 , medium scallions, sliced thin (about 1/3 cup); 2 cups, bean sprouts (about 6 ounces) (optional); 1 tablespoon, Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)

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Appears in Cook's Illustrated May/June 2001

SERVES4 as a main course

TIME45 minutes

WHY THIS RECIPE WORKS

We wanted to create a dish inspired by dan dan mian, a popular Sichuan noodle dish with a spicy, savory sauce. Our sauce was simple to put together with pantry staples. Fresh or dried Asian noodles worked best in our recipe, but linguine wa...

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