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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.

Ethan Mick

with Snow Peas & Bird's Eye Chile

Sichuan-Style Pork Noodles

Ground Pork

Fresh Ramen Noodles (Previously Frozen)

Snow Peas

Scallions

Garlic

Cumin & Sichuan Peppercorn Sauce

Tahini

Sesame Oil

Bird's Eye Chile Pepper

Furikake

Soy Glaze

Ingredients

Fill a medium pot with water; add **a big pinch of salt**. Heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the **garlic**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Halve the **peas** crosswise. Cut off and discard the stem of the **pepper**; thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:

In a bowl, stir together the **cumin-Sichuan sauce**, **tahini**, **soy glaze**, **sesame oil**, and **3/4 cup of water** until thoroughly combined.

Make the sauce:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the **pork**; season with salt and pepper. Cook, frequently 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.

Cook the pork:

While the pork cooks, add the **noodles** (stirring gently to separate) and **halved peas** to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking.

Cook the noodles & peas:

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 from the bottom of the pan, 2 to 3 minutes, or until thoroughly combined. Serve the finished noodles garnished with the **furikake** and **sliced green tops of the scallions**. Enjoy!