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Spicy Pork and Oyster Sauce Noodles
This recipe blends the meatiness of Sichuan dan dan mian with the simplicity of peanut noodles. We rely on a few heavy-hitting pantry staples to create a flavorful dish that comes together easily. Peanut butter, soy sauce and oyster sauce (or hoisin) provide saltiness, sweetness and umami along with a creamy texture. A touch of vinegar balances the richness. Balsamic, with its sweet-tart flavor, makes a good stand-in for the more traditional Chinese black vinegar. The noodles also are delicious topped with a fried egg.
4 to 6
Servings
30 minutes
Ingredients
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1
pound spaghetti OR linguine OR dried udon noodles
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3
tablespoons creamy OR crunchy peanut butter
Directions
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01In a large pot, bring 4 quarts water to a boil. Reserve ½ cup of the hot water. Add the pasta to the pot, then cook, stirring occasionally, until al dente. When the pasta is done, drain; set aside.
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