Title: Spicy sichuan noodles (dan dan mian)
 Categories: Oriental, Pasta
      Yield: 4 Servings
 
    1/2 lb Ground pork
      1 tb Dark soy sauce
      1 ts Salt
      1 c  Peanut oil
    3/4 lb Chinese thin egg noodles
           -(fresh or dry)
      3 tb Finely chopped garlic
      2 tb Finely chopped ginger
      5 tb Finely chopped scallions
      2 tb Sesame paste
           -=OR=- peanut butter
      2 tb Dark soy sauce
      2 tb Chili oil
      2 ts Salt
      1 c  Chicken stock
      1 tb Sichuan peppercorns
           -(roasted and ground)
 
  COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.
  Heat a wok or saute pan until it is hot. Add the oil and deep-fry the
  pork, stirring with a spatula to break it into small pieces. When the
  pork is crispy and dry, about 4 minutes, remove it with a slotted
  spoon and drain on paper towels. Pour off the oil, leaving 2
  tablespoons in the wok. Reheat the wok and add the garlic, ginger and
  scallions, and stir-fry for 30 seconds. Then add the sesame paste,
  soy sauce, chili oil, salt and chicken stock and simmer for 4
  minutes. Cook the noodles in a large pot of boiling water for 2
  minutes if they are fresh or 5 minutes if they are dried. Drain the
  noodles well in a colander. Divide them into individual bowls or put
  in large soup tureen. Ladle on the sauce.