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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. peanut oil
- 12 oz. ground pork
- 2 Tbsp. Shaoxing wine
- 5 Tbsp. light soy sauce (divided)
- 1/2 tsp. Chinese 5 spice powder
- 4 scallions (thinly sliced on a bias, divided)
- 2 Tbsp. tahini (sesame seed paste)
- 2 tsp. chinese black vinegar (substitute rice vinegar)
- 2 tsp. sugar
- 1/2 tsp. fresh ginger (grated)
- 3 cloves garlic (grated)
- 3/4 cup chili oil (homemade, to taste)
- 16 oz. noodles (dried wheat, such as Udon)
- 1 cup cooking liquid (reserved noodle)
- 8 baby bok choy (halved or quartered if large, or other leafy green vegetable of your choice)
- 1/4 cup roasted peanuts (chopped)
- 1 Tbsp. Sichuan peppercorns (pulverized with a mortar and pestle)
- 1/4 cup chili flakes (I used 1/2 crushed red pepper and 1/2 Korean gochugaru)
- 1/4 cup sesame seeds
- 1 tsp. Chinese 5 spice powder
- 2 whole star anise (pods)
- 2 bay leaves
- 1 cup peanut oil
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