Hot Sesame Noodles with Pork
By Matthew FairmanPublished on March 27, 2019
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
We like to drizzle Sichuan Chili Oil over the noodles before serving. Tahini is a paste made from toasted sesame seeds; it's used throughout the Middle East.
Instructions
- Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta and return it to pot. Add sesame oil and toss to coat; cover to keep warm.
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, 3 to 5 minutes, breaking up meat with wooden spoon. Stir in 1 tablespoon soy sauce, 1 tablespoon hoisin, and sherry and cook until all liquid has evaporated and pork is well browned, 3 to 5 minutes. Transfer pork to bowl; set aside.
- Whisk 1 cup hot water, tahini, vinegar, chili-garlic sauce, sugar, salt, remaining 3 tablespoons soy sauce, and remaining 2 teaspoons hoisin together in bowl; set aside. Combine vegetable oil, scallion whites, garlic, pepper flakes, and peppercorns, if using, in now-empty skillet and cook over medium heat until fragrant, about 2 minutes.
- Add oil mixture and tahini mixture to pot with pasta and toss to coat. Transfer pasta to platter and top with pork, scallion greens, and extra peppercorns, if using. Adjust consistency with additional hot water as needed. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a truly excellent version of sesame noodles, we took inspiration from Sichuan dan dan noodles. They're rich with chili oil but have a tempered spiciness that's enhanced and balanced with scallion, notes of toasted sesame, meaty soy sauce, bright vinegar, and pleasantly numbing Sichuan peppercorns. Dotted with supersavory bits of pork, they're irresistibly tasty. Here, we used spaghetti as our noodle base, and we cooked it beyond al dente until it was fully tender. For the savory pork, we enhanced the flavor of ground pork with hoisin and soy sauces and a splash of dry sherry (a good sub for Chinese rice wine). A combination of toasted sesame oil and tahini worked great as the heart of our rich sesame sauce, and crushed red pepper flakes, Sichuan peppercorns, and chili-garlic sauce brought the signature heat and pleasant lip-tingling effect. Read more about our recipe development here.
Before You Begin
We like to drizzle Sichuan Chili Oil over the noodles before serving. Tahini is a paste made from toasted sesame seeds; it's used throughout the Middle East.
Instructions
- Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta and return it to pot. Add sesame oil and toss to coat; cover to keep warm.
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, 3 to 5 minutes, breaking up meat with wooden spoon. Stir in 1 tablespoon soy sauce, 1 tablespoon hoisin, and sherry and cook until all liquid has evaporated and pork is well browned, 3 to 5 minutes. Transfer pork to bowl; set aside.
- Whisk 1 cup hot water, tahini, vinegar, chili-garlic sauce, sugar, salt, remaining 3 tablespoons soy sauce, and remaining 2 teaspoons hoisin together in bowl; set aside. Combine vegetable oil, scallion whites, garlic, pepper flakes, and peppercorns, if using, in now-empty skillet and cook over medium heat until fragrant, about 2 minutes.
- Add oil mixture and tahini mixture to pot with pasta and toss to coat. Transfer pasta to platter and top with pork, scallion greens, and extra peppercorns, if using. Adjust consistency with additional hot water as needed. Serve.
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