Since we were throwing tradition out the window anyway, we decided to blend the meatiness of Sichuan dan dan mian, or spicy noodles with ground pork, with the simplicity of peanut noodles. Whisking together soy sauce, peanut butter and oyster sauce (or hoisin) creates a rich, savory sauce loaded with umami, and the creaminess of the peanut butter helps it cling to the noodles.
We sauté ground pork with chili-garlic sauce, and a touch of vinegar balances the richness. Balsamic, with its sweet-tart flavor, makes a good stand-in for the more traditional Chinese black vinegar. The noodles also are delicious topped with a fried egg.
Spicy Pork and Oyster Sauce Noodles
Start to finish: 30 minutes Servings: 4 to 6
1 pound spaghetti or linguine or dried udon noodles
3 tablespoons creamy or crunchy peanut butter
3 tablespoons soy sauce, plus more if needed
3 tablespoons oyster sauce or hoisin sauce
Ground black pepper
3 tablespoons grapeseed or other neutral oil
8 ounces ground pork or turkey or beef
2 medium garlic cloves, minced or 1-inch piece fresh ginger, peeled and finely grated or both
2 tablespoons balsamic vinegar
1 tablespoon chili-garlic sauce or 1½ tablespoons Sriracha sauce or ½ teaspoon red pepper flakes
In a large pot, bring 4 quarts water to a boil. Reserve ½ cup of the hot water. Add the pasta to the pot, then cook, stirring occasionally, until al dente. When the pasta is done, drain; set aside.