If using hunks of pork, cut into about half inch cubes.
This is the hot sauce I was using this time, just for a reference.
Mix all meat ingredients in a bowl, let sit 15-30 minutes.
Cut scallions small.
Cut garlic and ginger into small dice.
Heat a dry wok/stir-fry/skillet on medium heat.
Put Schezwan pepper corns in pan. Toast until dark brown and starts to smoke. 4-5 minutes.
Remove, cool, grind, set aside.
Time your noodles so they are done about the same time as the rest. About 15 minutes from this point. If they get done a couple minutes early, I add a little butter and stir it in to stop then from sticking to each other.
Add a couple Tbs. Oil to pan. Let it heat up. Add pork.
You want the pork to have a slightly crisp outside. Best way is to let it sit a minute, stir, sit, stir, repeat until done.
Remove pork to a plate with paper towels to drain.
You should have about a couple Tbs. of oil left.
Add hot sauce, peanut butter (or tahini), soy sauce, stir until well mixed.
Add scallions, garlic and ginger to hot oil. Stir for a minute.
Add chicken broth, stir.
Bring sauce to a boil, dinner until think, 3 or 4 minutes.
Turn off heat.
Place noodles in a serving bowl.
Add pork to noodles.
Put sauce over noodles.
Sprinkle with ground Schezwan pepper corns
Garnish and serve.
