My favorite dish at PF Changs, but  just as good at home.  You could do this with shirataki noodles in place of the Udon noodles.  Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon.  The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat.  I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.

• Udon Noodles, or shirataki noodles
• 1 pound Ground Pork
• Salt and Pepper
• 2 tablespoons Fresh Ginger, peeled and finely chopped
• 3⁄4 cup Chicken Stock
• 1/4 teaspoon Chili Oil
• 2 tablespoons Red Wine Vinegar
• 4 tablespoons Soy Sauce
• 4 teaspoons Tahini
• 1 teaspoon Sichuan Peppercorns, ground with mortar and pestle
• pinch Sugar
• 1 bunch Scallions
• 1/2 a cucumber, diced

Bring a large pot of water to boil and add the noodles. Cook until tender but still slightly firm to the bite, then drain and transfer to a bowl of ice water to quickly chill. Drain well.

In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink. Add ginger and continue cooking until pork is cooked through and starting to brown.

Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and Szechuan peppercorns. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.

Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with scallions and cucumbers. Serve immediately.

Udon Noodles, or shirataki noodles
1 pound Ground Pork
Salt and Pepper
2 tablespoons Fresh Ginger, peeled and finely chopped
3⁄4 cup Chicken Stock
1/4 teaspoon Chili Oil
2 tablespoons Red Wine Vinegar
4 tablespoons Soy Sauce
4 teaspoons Tahini
1 teaspoon Sichuan Peppercorns, ground with mortar and pestle
pinch Sugar
1 bunch Scallions
1/2 a cucumber, diced

Bring a large pot of water to boil and add the noodles. Cook until tender but still slightly firm to the bite, then drain and transfer to a bowl of ice water to quickly chill. Drain well.

In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink. Add ginger and continue cooking until pork is cooked through and starting to brown.

Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and sichuan peppercorns. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.
Ingredients:

Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with scallions and cucumbers. Serve immediately.