¼ cup
dry sherry, rice wine vinegar or red wine vinegar
4 cups
chicken stock
2 tablespoons
smooth peanut butter
¾ teaspoon
cinnamon
1 -2 teaspoons
ground Sichuan peppercorns, (or ½ teaspoon crushed red pepper flakes)
2 teaspoons
granulated sugar
2 tablespoons
chili paste, such as Sambal oelek
2 pounds
fresh udon or yakisoba noodles, cooked according to package instructions
4
green onions, thinly sliced
¼ cup
peanuts, chopped
Ingredients
3 tablespoons
vegetable oil
1 pound
ground pork
2 tablespoons
minced fresh ginger
3
garlic cloves, minced
¼ cup
low sodium soy sauce
¼ cup
dry sherry, rice wine vinegar or red wine vinegar
4 cups
chicken stock
2 tablespoons
smooth peanut butter
¾ teaspoon
cinnamon
1 -2 teaspoons
ground Sichuan peppercorns, (or ½ teaspoon crushed red pepper flakes)
2 teaspoons
granulated sugar
2 tablespoons
chili paste, such as Sambal oelek
2 pounds
fresh udon or yakisoba noodles, cooked according to package instructions
4
green onions, thinly sliced
¼ cup
peanuts, chopped
Method
Heat the vegetable oil in a large skillet set over medium heat. Once the oil is glistening, add the pork, and cook, breaking it up with a wooden spoon, until almost cooked through, about 8 minutes. Add the ginger and garlic and cook until fragrant, about 2 minutes.
Stir in the soy sauce, sherry, chicken stock, peanut butter, cinnamon, Sichuan peppercorns, sugar and chili paste. Bring to a boil over high heat before reducing heat to low. Simmer, stirring occasionally, until the sauce begins to thicken, about 6 to 9 minutes.
Divide the cooked noodles in 4 bowls.
Spoon equal amounts of pork and sauce over the cooked noodles. Garnish with green onions and peanuts.
