Combine pork, 1 Tablespoon of the soy sauce, the sherry and a pinch of white pepper in a small bowl. Stir well with a fork and set aside while preparing the other ingredients. Whisk together the oyster sauce, remaining soy sauce, peanut butter, vinegar, chicken broth, and a pinch of white pepper in a medium bowl. Set aside. Bring 4 quarts of salted water to a rolling boil in a large pot. Meanwhile, heat a 12-inch skillet over high heat until hot, about 2 minutes. Add the peanut oil and swirl to coat the pan bottom. Add the pork, and cook, scraping along the pan bottom and breaking up the pork into small pieces with a wide metal or wooden spatula, until the pork is in small, well-browned bits, about 5 minutes. Stir in the ginger, garlic and red pepper flakes; cook until fragrant, about 1 minute. Add the peanut butter/chicken broth mixture. Bring to a boil, whisking to combine. Reduce the heat to medium-low and simmer to blend the flavors, stirring occasionally, about 3 minutes. Stir in the sesame oil. While the sauce simmers, add the noodles to the boiling water and stir to separate. Cook until tender, according to the package directions. Drain the noodles. Divide the noodles among individual bowls or plates. Ladle a portion of the sauce over the noodles and garnish with scallions and bean sprouts. Serve immediately. Yield: 4 servings. |