1 lb.ramen noodles or thick egg noddles
1/4 c.loosely packed cilantro leaves
1/4 c.toasted peanuts, roughly chopped
2green onions, thinly sliced
PREPARATION
- Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.
- Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
- Make sauce: In a large bowl, whisk to combine all ingredients.
- Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
- Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired
Comments