Dan Dan Noodles
INGREDIENTS
-2 tsp red wine vinegar
-2 Tbsp low-sodium light soy sauce
-1 lb ground pork
-1 lb whole wheat spaghetti
-5 green onions, diced
-2 Tbsp ginger, minced
-3 cloves garlic, minced
-4 Tbsp peanut oil
Sauce
-1 Tbsp Szechuan peppercorns, toasted and ground
-1/2 cup chicken stock
-1 Tbsp plus 1 tsp light soy sauce
-1 tsp chili oil
-1 1/2 tsp sugar
-2 Tbsp peanut butter
PROCEDURE
-Mix red wne vinegar and 2 Tbsp soy sauce with the pork. Set aside and let marinate for 20 minutes.
-Cook spaghetti to package directions
-While the pork is marinating, dice green onions, mince ginger and garlic. Set aside in a bowl.
-Lightly toast peppercorns on low in a cast iron skillet if you have you it. They're toasted once they start to pop and smell. Grind the peppercorns in a spice or coffee grinder. Mix them with the rest of the sauce ingredients and set aside.
-Heat a pan on medium high. Once hot, add 1 Tbsp peanut oil. One oil is hot, add garlic, onion, ginger and pork. Stir fry until the pork is dry and crispy, about 5 minutes. Remove to a plate.
-Turn off the heat and dry out the pan with a paper towel. Once dry, heat wok to medium and add the rest of the peanut oil - let it get hot. Add cooked noodles, pork and vegetables. Stir in sauce. Mix all together and cook for 2-3 minutes until everything is combined.
-Serve and/or store in the fridge for 1 week.
