Skillet Sichuan Noodles*
Salt and freshly ground black pepper
8 ounces ground pork or chicken
3 tablespoons soy sauce
1/4 cup peanut oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
2 scallions, half of the green stalks removed, thinly sliced (about 1/4 cup)
2 tablespoons smooth peanut butter
1 tablespoon chili oil
1 tablespoon light brown or granulated sugar
1 cup chicken stock
1 (10-ounce) package dried Chinese noodles (lo mein noodles) or 12 ounces spaghetti
1. Bring 4 quarts of salted water to a rolling boil in a large pot over high heat.
2. Set a large skillet over medium-high heat. In a small bowl mix the ground pork or chicken, one tablespoon soy sauce, and a few grinds of pepper to combine well. Add 2 tablespoons peanut oil and the pork to the hot pan. Cook the meat for 5 to 7 minutes or until it is well browned, breaking it apart with a spatula as it cooks. Remove the meat to a paper towel to drain.
3. Wipe out the skillet and set over medium heat. Add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic, ginger, and scallions and cook for 2 minutes. Add the peanut butter, the remaining 2 tablespoons soy sauce, chili oil, sugar, 1/2 teaspoon salt, and the chicken stock to the skillet and stir or whisk to combine. Cook for about 5 minutes or until the sauce is thickened and shiny.
4. Meanwhile, when the water comes to a boil, cook the noodles until al dente (as little as 3 minutes for lo mein), separating them as they cook. Drain and rinse with hot water. (If using Italian pasta, partially drain and place the wet pasta back in the cooking pot until needed.) Place the noodles on individual plates, ladle the sauce over them, and garnish with the pork and ground pepper.
Serves 2 to 3, but can be easily doubled
This is an Americanized version of a classic Chinese dish. However, it is well suited to a quick midweek supper, and all of the ingredients can be found in any decent supermarket.
I prefer ground pork, but chicken can be used in a pinch. If you do not like spicy food, cut the chili oil back to either 1 or 2 teaspoons. You can also use spaghetti instead of Chinese noodles.
==== LYNNE'S QUICK TIPS ====
* My pick of supermarket soy sauces is Kikkoman. It's made without unnecessary additives. Under no circumstances should you buy La Choy, a truly nasty creation.
* Tamari is usually (not always) soy sauce made without wheat. It is not necessarily better, only different.