Uses peanut butter as a shortcut for the sesame base without sacrificing flavor.
Hands-free mode with voice commands & timers
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Boil a large pot of water and cook the wheat noodles according to package directions until al dente.
While noodles cook, brown the ground pork in a skillet over medium-high heat until fully cooked and slightly crispy.
In a small mixing bowl, whisk together the peanut butter, soy sauce, chili oil, black vinegar, and Sichuan peppercorn powder until smooth.
Add the minced garlic and grated ginger to the pork in the skillet and sauté for 1 minute until fragrant.
Pour the peanut sauce mixture and chicken broth into the skillet with the pork, stirring to combine and heat through.
Drain the noodles and add them directly into the skillet, tossing well to coat every strand in the creamy sauce.
If the sauce is too thick, add a splash of the noodle cooking water to reach your desired consistency.
Serve immediately topped with sliced green onions and crushed peanuts for extra crunch.
