Ingredients
1/2 c. vegetable oil
1 tbsp. Sichuan peppercorns
2 tbsp. crushed red pepper flakes
1 tbsp. sesame seeds
1/2 tsp. Chinese five-spice powder
1 tbsp. vegetable oil
3/4 lb. ground pork
1 tbsp. hoisin sauce
1 tbsp. Chinese black vinegar
2 tsp. soy sauce
1/3 c. tahini
3 tbsp. water
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. freshly grated ginger
2 tbsp. prepared chili oil
1 tbsp. honey
1 tbsp. toasted sesame oil
1 tbsp. Chinese black vinegar
1 lb. ramen noodles or thick egg noddles
1/4 c. loosely packed cilantro leaves
1/4 c. toasted peanuts, roughly chopped
2 green onions, thinly sliced
Preparation
Step 1Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.Step 2 Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.Step 3Make sauce: In a large bowl, whisk to combine all ingredients.Step 4Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.Step 5Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.
Can’t find Chinese black vinegar in your local grocery store? No problem! Instead, use a mixture of 3 tbsp. water, 1 tbsp. balsamic vinegar, and 1 tbsp. rice wine vinegar. Whisk those three ingredients together, then measure out the amount called for in the recipe below. Mouth on fire? Cool it down with a Sour Apple Margarita. Made this? Let us know how it went in the comment section below!
