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Spicy Sichuan Noodles

December 5, 2014 Leave a comment Go to comments

Spicy Sichuan Noodles – Cooks Illustrated

8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
White pepper
1/4 cup peanut butter or Asian sesame paste
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 1/4 cups chicken broth
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
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 Chinese noodles, 1 pound fresh Chinese noodles, or 12 ounces dried linguine
4 ounces (2 cups) bean sprouts (optional)
3 medium scallions, sliced thin
1 tablespoon Sichuan peppercorns toasted and ground (optional)

1. Combine pork, 1 tablespoon soy sauce, wine, and pinch white pepper in small bowl; stir well with and set aside. Whisk peanut butter, oyster sauce, vinegar, pinch white pepper, and remaining 2 tablespoons soy sauce in medium bowl. Whisk in broth and set aside.

2. Bring 4 quarts water to boil in large pot. Meanwhile, heat 12-inch skillet over high heat, add vegetable oil, and swirl to coat. Add pork mixture and cook, breaking into small pieces with wooden spoon, until well browned, about 5 minutes. Add garlic, ginger, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add peanut butter mixture and bring to boil, whisking to combine, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 3 minutes. Stir in sesame oil.

3. While sauce simmers, add noodles to boiling water and cook until tender, 4 to 5 minutes for fresh or about 10 minutes for dried. Drain noodles and divide evenly among bowls. Ladle sauce over noodles and sprinkle with bean sprouts, if using; scallions; and Sichuan peppercorns, if using. Serve immediately.

Note: Cooks Illustrated recommends either Jiffy Creamy Peanut Butter or Jif Natural Creamy Peanut Butter.

Categories: Asian, Main Dishes
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