Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground pork
   1      tablespoon    dark soy sauce
   1      teaspoon      salt
   1      cup           peanut oil
     3/4  pound         Chinese thin egg noodles -- (fresh or dry)
   3      tablespoons   garlic -- finely chopped
   2      tablespoons   ginger -- finely chopped
   5      tablespoons   scallions -- finely chopped
   2      tablespoons   sesame paste or peanut butter
   2      tablespoons   dark soy sauce
   2      tablespoons   chili oil
   2      teaspoons     salt
   1      cup           chicken stock
   1      tablespoon    Sichuan peppercorns
                        -- (roasted and ground)

Preparation:

Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.