Categories: Asian
Ingredients
- 8 oz. package thin Chinese noodles
- 1/4 cup plus 2 tsp vegetable oil
- 12 oz. ground pork
- 1 tbsp. minced peeled fresh ginger
- 1/4 cup chicken broth
- 1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
- 1/4 cup plus 2 tbsp. soy sauce
- 1/4 cup toasted sesame seeds
- 1 tbsp. Asian chili-garlic sauce
- 2 tsp packed light brown sugar
- 2 Persian cucumbers, halved lengthwise and thinly sliced
- 1 cup cherry tomatoes, chopped
Directions
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Bring a large pot of water to a boil. Add the noodles and cook as directed. Drain and toss with 2 tsp vegetable oil.
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Heat 1 tbsp. vegetable oil in a large skillet over medium-high heat. Add the pork and 2 tsp ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tbsp. each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
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Meanwhile, puree 3 tbsp. toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tbsp. vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar, and remaining 1/4 cup soy sauce, 2 tbsp. pickle brine and 1 tsp ginger; puree until combined.
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Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tbsp. sesame seeds.