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The easy sauce for this dish combines the flavors of nutty tahini, fragrant cumin, and tingly Sichuan peppercorn. We’re using it to coat fresh ramen noodles and crisp snow peas—quickly cooked in the same pot, then brought together in a pan with tender pork and a fiery bird’s eye chile.
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Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the snow peas crosswise. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling.
In a bowl, stir together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the chopped garlic, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the pork is cooked through. Turn off the heat.
Meanwhile, to the pot of boiling water, add the noodles (stirring gently to separate) and halved peas. Cook, stirring occasionally, 2 to 3 minutes, or until tender and the peas are bright green. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking.
To the pan of cooked pork, add the sauce (carefully, as the liquid may splatter) and cooked noodles and peas. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the furikake and sliced green tops of the scallions. Enjoy!
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