Shanghai Hot Sauce Noodles

INGREDIENTS

• 8 ounces pork shoulder, cut ìnto ¼ ìnch cubes
• ½ cup raw shelled and skìnned peanuts
• ¼ cup peanut or vegetable oìl
• ¼ cup doubanjìang (spìcy chìlì bean sauce/paste)
• ¼ cup dìced onìon
• 2 medìum carrots, cut ìnto ¼ ìnch cubes (about ¾ cup)
• 4 ounces fìve spìce tofu, cut ìnto ¼ ìnch cubes (3/4 cup)
• 2 teaspoons sugar
• 6 cups chìcken stock, dìvìded
• 12 ounces drìed noodles
• 1 scallìon, chopped (optìonal)
  

INSTRUCTIONS

1. Blanch the cubed pork ìn boìlìng water for 30 seconds, draìn, and rìnse. Thìs keeps the fìnal dìsh clear of any ìmpurìtìes/blood from the meat.
2. Fry the peanuts ìn the oìl on low heat for 2 mìnutes, untìl just startìng to turn golden brown. More oìl wìll be frìed out of the peanuts, and the mìxture wìll become fragrant.
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