2 TB chili oil
1TB soy sauce
1 TB shao xing rice wine
1 cup broth (such as the blowtorched fish sauce broth or white bone broth or just use MSG)
1 t tahini sesame paste
1 t gochu jiang
2 cloves garlic
.5 inch ginger, minced
4 oz ground pork
optional:
2 stalks green onion, finely sliced for garnish
-Boil salted water for the noodles
-In a mixing bowl, whisk the chili oil, gochu jiang, and tahini to make an emulsified spicy death paste. Add the garlic and ginger.
-Boil the 1 cup broth with the rice wine until you've boiled out the alcohol. You may need to adjust the salt level depending on the sodium content of your specific rice wine/soy sauce (i.e. taste it and either dilute it with water or add salt). The final total volume should be between .75-1 cup.
-Marinate the ground pork in the 1TB soy sauce for at least 15 minutes. Stir fry it into meaty crispies.
When the noodles are done, mix into the spicy death paste directly out from the water. Pour in the broth/wine mixture. Top with ground pork and green onion. Drizzle with additional chili oil if feeling like you want to nuke your face off. Add noodle water if necessary- the consistency should be something a little richer than milk, but not as thin as soup.
If you want to make this vegan, skip the pork and use dried shitake broth.
If you want to make this vegan, skip the pork and use dried shitake broth.
