Servings: four.
If you’ve never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they’re paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.
Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.
Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.
Complete the takeout-at-home theme with Chinese Restaurant-Style Green Beans.
This recipe was restaurant quality. The flavores were delicious. I started it with a homemade, oriental salad. Yummy! My only fault was that I cooked the noodles too long. Other than that, make it happen! You won't be sorry. I also substituted cashews for peanuts.
Mt teenagers love this so much I have to make a double recipe!
Mt teenagers love this so much I have to make a double recipe!
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