Ingredients
1/2 pound ground pork
dark soy sauce
1 teaspoon salt
1 cup peanut oil
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled ginger
5 tablespoons finely chopped green onions
2 tablespoons sesame paste or peanut butter
2 tablespoons chili oil
2 teaspoons salt
1 cup chicken stock
12 ounces fresh chenese thin egg noodles or dry chinese thin egg noodles
1 tablespoon Sichuan peppercorns, roasted and ground
Preparation
1 combine pork 1 tablespoon dark soy sauce and salt ina small bowl and mix well. Heat wok or skillet until hot. Add oil and deep fry p pork, stirring with spatula to break it into small pieces. When crispy and dry, about 4 minnutes, remove with slotted spoon and drain on paper towels. 2 pour off oil, leaving 2 tablespoons in wok. Reheat wok and add garlic, ginger, and green onions and stir fry for 30 seconds. Then add sesame paste, 2 tablespoons dark soy sauce, chili oil, salt and chicken stock and simmer 4 minutes 3 cook fresh noodles in large pan of boiling water 2 minutes (5 minutes if dried) Drain noodles well in colander then divide among indiividual bowls. Ladle on sauce, garnish with fried pork and Sichuan peppercorns and serve at once
