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.
8 ounces ground pork
1 tablespoon soy sauce
2 tablespoons dry sherry
Pinch white pepper
Combine all, stir well with fork and set aside.
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.
12 ounces linguine, 6 cups cooked
Boil and drain.
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.
1 tablespoon sesame oil
Stir into sauce.
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.