Sichuan Noodles with Pork

Sichuan Noodles with Pork is so good!  Different flavors and textures combine in a delicious and satisfying meal which is easy to prepare.  While some of the ingredients may seem exotic, they are well worth adding to your pantry, you will find yourself using them in many different dishes.  Serve Sichuan Noodles with Pork as a main course, with a contrasting appetizer such as Sicilian Orange Salad or Wilted Arugula Salad, accompanied by crisp, dry white or rosé wine.

Prep Time: 5 minutes for marinade, 15 minutes prior to cooking, Total Time: 45 minutes plus marinating time. Serves 4.

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Ingredients:

• 1 lb ground Pork*
• 1 Tb Shaoxing wine or dry Sherry
• 3 Tbs Mushroom-flavored Dark Soy Sauce*
• 1 ½ Tbs Sichuan Peppercorns
• 4 Tbs Peanut Oil or Peanut/Canola Oil blend
• 3 Tbs minced Garlic
• 3 Tbs Crushed Ginger*
• 1/3 cup very thinly sliced Green Onions/Scallions
• 4 Tbs smooth Peanut Butter
• 1 or 2 Tbs Chili Crisp* or Chili Oil, serve additional at the table for those who want more heat
• 1 cup Water
• 3.5 oz. fresh or dry Chinese Egg Noodles or Shirataki Fettuccine Noodles per person
• 6 Eggs

Preparation:

1. Combine the pork, Shaoxing wine or dry sherry and 1 tablespoon of mushroom-flavored dark soy sauce and mix well. Place In a covered container and refrigerate for 1 hour or longer.
2. Hard boil the eggs.  Once cooked, cool immediately in cold running water. Peel the eggs, place in a covered container and refrigerate.
3. Remove the marinated pork and the hard-boiled eggs from the refrigerator approximately 30 minutes prior to beginning to step 3 below.
4. In a well-ventilated kitchen, heat a wok or heavy frying pan over medium-high heat. Add the Sichuan peppercorns and heat them until they start to smoke. Immediately remove the peppercorns from the heat and allow them to cool in a mortar for a few minutes, then grind them to a fine powder using a pestle. Set aside.
5. Cook the noodles according to package directions. Drain in a colander. Transfer to individual bowls.
6. Heat a wok over a high heat. Add 2 tablespoons of oil, when the oil is hot, deep-fry the marinated pork, stirring to break up the pieces. When the pork is crispy, remove it with a slotted spoon from the wok and set aside.
7. Add the remaining 2 tablespoons of oil to the wok over a high heat and, when the oil is hot, stir-fry the garlic, ginger and scallions for 2 minutes.
8. Add the peanut butter, the remaining 2 tablespoons of mushroom-flavored dark soy sauce, the chili crisp or chili oil and water to the wok. Stir and cook until the sauce thickens a bit. Return the pork to the pan and stir to coat the pork.
9. Ladle the pork and sauce mixture over the noodles and sprinkle with the ground Sichuan peppercorns.
10. Halve the eggs lengthwise and arrange 3 halves cut side up in each bowl and serve.

*Notes:

• Coarsely-ground pork is preferred, your butcher can prepare this for you; otherwise use regular grind.
• I recommend marinating the pork in the morning prior to preparing the dish that evening.  If you forget to do so, marinate the pork at least 30 minutes prior to cooking.
• Mushroom-flavored dark soy sauce is available in Asian supermarkets. If it is not available, use regular soy sauce.
• Crushed Ginger is sold in Asian, Indian and Middle Eastern supermarkets and on-line.
• Chili Crisp is very hot and very delicious!  Chili Crisp is a combination of minced shallot, garlic, crushed dried chilis and sometimes ground dried shrimp or shrimp paste which are fried until very crisp and the oil it is fried in.  Chili Crisp is sold in Asian supermarkets and on-line; we recommend Chinese origin Chili Crisp for the best flavor.
• Adapted from Florence Fabricant, NYT