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).

Ingredients

• 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

Directions

1. 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.
2. Fill a pot with water for the pasta, and bring to a boil while continuing with the next few steps.
3. Add 1 tbsp oil to the wok and return to medium-high heat.
4. 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.
5. 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.
6. Add the pork back, and stir well to coat. Lower the heat and simmer.
7. Add the dry pasta to the now boiling water. Stir and set a timer for al dente, approx. 7 minutes.
8. Strain the pasta and return to the pasta pot. Pour the pork peanut sauce over and stir to coat. Serve and enjoy!