Spicy Sichuan Noodles—Dan Dan Mian | America's Test Kitchen

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)