Spicy Sichuan Noodles with Ground Pork (Dan Dan Mian)

From The Best International Recipe

16 oz ground pork
6 tablespoons soy sauce, divided
1/4 cup Chinese rice cooking wine or dry sherry
Ground white pepper
4 tablespoons oyster sauce
1/2 cup Asian sesame paste or smooth peanut butter
2 tablespoons rice vinegar
2-2.5 cups chicken broth
2 tablespoons vegetable oil
12 medium garlic cloves, minced
2 tablespoons minced or grated fresh garlic
1.5 teaspoons red pepper flakes
2 tablespoons toasted sesame oil
2 pounds fresh Chinese noodles or 24 ounces dried linguine
6 scallions, sliced thin on the bias
4 cups bean sprouts (optional)
2 tablespoons Sichuan peppercorns, toasted and ground (optional)

Bring 6 quarts of water to a boil in a large pot for the noodles.

Meanwhile, toss the pork with 2 tablespoons of the soy sauce, the rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 1/4 cup soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.

Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork and cook, breaking up the meat with a wooden spoon, until the pork is in small well-browned bits, about 5 minutes.

Stir in the garlic, ginger, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the chicken broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.

While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried. Drain the noodles divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, bean sprouts (if using), and ground Sichuan peppercorns (if using) and serve.