As requested by Rev. Dr. Mom. This is originally from the May/June 2001 issue of Cook's Illustrated, but I've made a few minor modifications/simplifications. Once you've made this a few times, the whole shebang goes together in about 30 minutes from start to finish.
This is actually a double recipe of what's printed in Cook's. Theoretically their original makes four servings, but I like leftovers and I found their servings to be slightly stingy.
SPICY SICHUAN NOODLES (DAN DIN MIAN)
1 lb. or so "Asian-style" noodles. At my supermarket, I can find these in the section with tofu, etc. They are packaged in 9 oz. packages, so I use two. You can also just use a pound of dried linguine.
1 lb. ground pork
6 T. soy sauce, divided
1/4 c. sherry
1/4 c. oyster sauce
1/2 c. natural-style peanut butter, crunchy or smooth
2 T. rice vinegar
2 c. chicken stock
2 T. minced fresh ginger
10 garlic cloves, minced
1 1/2 t. red pepper flakes
2 T. sesame oil
For serving: bean sprouts and minced scallions
1. Combine pork, 2 T. soy, sherry, and a bit of fresh-ground black pepper in a bowl. Mix well with fork. Set aside.
2. Whisk together oyster sauce, remaining soy (4 T.), peanut butter, vinegar, chicken stock, and a bit more pepper in medium bowl. Set aside.
3. Combine ginger, garlic, and red pepper in a small bowl. Set aside.
4. Set water to boil for noodles.
5. Heat a bit of peanut or vegetable oil in large skillet until very hot. Add pork. Brown pork well, breaking up large chunks with spatula. Stir in ginger/garlic/red pepper mix and cook until fragrant (about 1 minute). Add chicken stock mixture and stir well to combine. Bring to a boil, then reduce heat and simmer until thickened.
6. Stir in sesame oil.
7. Drain noodles and serve topped with a generous sprinkle of bean sprouts and minced scallion.
This meal goes very well with a cold beer.
I've been wanting to try making this with tofu. If anyone does, let me know how it is.