Makes enough for dinner with lunch leftovers for 2.
Adapted from: NYTimes Cooking https://cooking.nytimes.com/recipes/4304-spicy-sichuan-noodles (which was Adapted from “The Taste of China” by Ken Hom; Simon & Schuster, 1990).
- 8 oz fusilli
- 1/2 tbsp sichuan peppercorns, toasted and ground
- 2 tbsp + 1 tbsp soy sauce, separated
- 1/2 tsp salt
- 1 lb ground pork
- 3 scallions, finely chopped
- 3 tbsp finely chopped ginger
- 3 garlic cloves, finely chopped
- 2 tbsp white sesame seed paste
- 3 tbsp Teddy’s smooth peanut butter
- 1 tbsp hot sesame oil
- 1 cup chicken stock
- Toast the sichuan peppercorns for a couple minutes until nicely toasted and fragrant. Remove and grind to a fine powder in a spice grinder. **make sure to grind fine, otherwise you will end up with a dish that tastes like you sprinkled sand in the bowl.
- Fill a pot with water for the pasta, and bring to a boil while continuing with the next few steps.
- Add 1 tbsp oil to the wok and return to medium-high heat.
- Combine the pork, 2 tbsp of soy sauce, and salt. Add the pork and stir to break up. Cook until no pink remains, and then remove to a bowl.
- Add a bit more oil if you feel it is needed, then add the garlic, ginger, and scallions all at once. Fry for 2-3 minutes. Then add the sesame paste, remaining soy sauce, peanut butter, salt, chili oil, and chicken stock. Simmer for 6 minutes or until reduced and thick.
- Add the pork back, and stir well to coat. Lower the heat and simmer.
- Add the dry pasta to the now boiling water. Stir and set a timer for al dente, approx. 7 minutes.
- Strain the pasta and return to the pasta pot. Pour the pork peanut sauce over and stir to coat. Serve and enjoy!