Friday, February 03, 2006

Spicy Dan Dan Noodles

I made these last night and, as happens every time, wondered why I don't make them more. Probably because I don't often have the ground pork on hand. They are so easy ... from Cook's Illustrated. For a wonder, I don't think I adjusted a single thing.

Step 1:
8 ounces ground pork
1 tablespoon soy sauce
2 tablespoons dry sherry
Pinch white pepper
Combine all, stir well with fork and set aside.

Step 2:
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 tablespoons peanut butter
1 tablespoon rice vinegar
3/4 cups chicken stock
Whisk together to make sauce base and set aside.

Step 3:

12 ounces linguine, 6 cups cooked
Boil and drain.

Step 4:
1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
6 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
While noodles cook, heat 12-inch skillet over high heat until hot, about 2 minutes. Add pork and cook, breaking in small bits. Stir in all ingredients from above; cook until fragrant; about 1 minute. Add sauce base; bring to a boil, reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes.

Step 5:
1 tablespoon sesame oil
Stir into sauce.

Step 6:
3 medium scallions, sliced thin (1/3 cup)
2 cups (6 ounces) bean sprouts
Divide noodles among individual bowls, ladle sauce over, and sprinkle with scallions and sprouts. Serve immediately.

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