Dan Dan Noodles

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  3 tbsp Vegetable oil
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  1 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  2 tbsp Ginger, Fresh Root
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  3 Garlic(9g)
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Sherry, Dry
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  4 cup Low Sodium Chicken Broth
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  2 tbsp Peanut Butter, Smooth
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  0.8 tsp Cinnamon, Ground
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  1 tsp Sichuan Peppercorns, Ground
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  2 tsp Sugar, Granulated White
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  2 tbsp Chili Paste, Sambal Oelek
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  2 lbs Udon Noodles
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  4 Green Onion (Scallion)(60g)
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  0.3 cup Peanuts

Instructions

1. 1Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1–2 minutes. Add the ground pork and cook, breaking it apart with a wooden spoon, until no longer pink and cooked through, about 8 minutes.
2. 2Add the fresh ginger and garlic to the pork and cook over medium heat, stirring constantly, until fragrant, about 2 minutes.
3. 3Stir in the soy sauce, dry sherry, chicken broth, peanut butter, ground cinnamon, ground Sichuan peppercorns, sugar, and chili paste. Bring the mixture to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 6–9 minutes.
4. 4Divide the cooked udon noodles evenly into 4 airtight containers while hot.
5. 5Spoon equal amounts of the pork sauce over the noodles in each container.
6. 6Divide the raw peanuts evenly among the containers and scatter the chopped green onions over the top of each portion.
7. 7Seal containers and refrigerate until ready to serve. Reheat gently over medium heat, stirring occasionally, for 3–4 minutes until warmed through.