4 oz ground pork, chicken or turkey
2 cloves garlic, minced
1 ½ t fresh ginger, grated
1 T brown sugar
1 T soy sauce
½ # spaghetti
2 T sesame oil
3 T low sodium soy sauce
1 ½ t sesame seeds
1 T hoisin sauce
3 T tahini paste
2 T peanut butter
2 t granulated sugar
2 T unseasoned rice wine vinegar
1 T chili garlic sauce (or more to taste)
½ – ¾ C hot water
1 bunch scallion, sliced thin on bias
2 T peanuts, chopped
Pinch ground Sichuan peppercorns
3 T dried crushed red pepper
¼ C vegetable oil
Prepare hot chili oil: Heat oil in a small skillet until barely smoking. Remove from heat and add crushed chili flakes and Sichuan pepper. Set aside and allow to cool completely. Strain and store in a clean glass container under refrigeration.
Prepare Sauce: In a medium bowl whisk together soy sauce, sesame seeds, hoisin, tahini, peanut butter, vinegar, sugar, chili garlic sauce and hot water until smooth. Start with ½ C hot water adding additional water only if needed to achieve the consistency of heavy cream. Set aside.
Cook Noodles: Bring a large pot of water to boil. Add noodles and cook until tender. Drain and toss with sesame oil. Set aside.
Cook pork: Sauté garlic and ginger in a medium skillet over medium high heat until fragrant. Add ground pork and cook through until pork is no longer pink. Add brown sugar and soy sauce and cook until liquid has evaporated and sugar caramelizes the pork slightly.
Add sauce to skillet and warm slightly and then toss with drained pasta. Top with sliced scallion and chopped peanuts serving reserved chili oil on side.