Dan Dan Noodles With Pork

Serves 2 as a generous main course; 4 with other sides

If you want to make these noodles vegetarian, omit the pork topping and use water in place of the chicken stock in the sauce. Baked tofu is a nice topping, but the noodles are satisfying even without the added protein. The sauce can be made up to two days in advance and refrigerated. Let it come to room temperature and whisk vigorously before using. If you like a spicier sauce, increase the red pepper flakes amount to 1 teaspoon (or more!).

1 teaspoon Sichuan peppercorns 8 ounces ground pork 4 tablespoons soy sauce, divided 2 tablespoons plus 2 teaspoons minced fresh ginger (from one 2-inch piece), divided

½ cup chicken stock or water

3 tablespoons chili oil

1 tablespoon black vinegar

1 tablespoon minced garlic

1 teaspoon sugar

½ teaspoon red pepper flakes

5 tablespoons natural creamy peanut butter 12 ounces fresh, frozen or dried wheat noodles, such as lo mein

3 teaspoons vegetable oil

½ cup loosely packed fresh cilantro leaves 2 Persian cucumbers, cut into matchsticks 1⁄3 cup finely chopped pickled mustard greens (zha cai) scallions, sliced on the diagonal

Put the Sichuan peppercorns in a dry frying pan over medium heat, shaking the pan occasionally, until a whiff of smoke rises from the pan, 1 to 2 minutes. Grind in a spice grinder or mortar and pestle, or crush beneath a heavy frying pan.

In a medium bowl, combine the ground pork, 1 tablespoon of the soy sauce and 2 teaspoons of the ginger and mix together to incorporate.

In a second medium bowl, whisk together the chicken stock, chili oil, the remaining 3 tablespoons soy sauce, the vinegar, the remaining 2 tablespoons ginger, the garlic, ground Sichuan peppercorns, sugar and red pepper flakes. Whisk in the peanut butter until combined.

Bring a large pot of water to a boil. While the water boils, heat 2 teaspoons of the oil in a medium frying pan over medium-high heat. Add the pork and cook, breaking up the chunks with a wooden spoon, until the pork is no longer pink, 4 to 5 minutes. Continue cooking, pressing the meat against the pan to encourage browning, until crispy and browned, 4 minutes more. Set aside. Add the noodles to the boiling water and cook according to package instructions until tender. Drain, rinse quickly with hot water and drain again; transfer to a bowl and toss with the remaining 1 teaspoon oil.

To serve, portion some of the noodles into a bowl and spoon the peanut sauce over the noodles. Top with some of the ground pork and garnish with the cilantro, cucumber, pickled mustard greens and scallions.