1 pound flat wide wheat-flour noodles (udon)
Pinch sea salt
1 teaspoon toasted sesame oil
2 tablespoons peanut oil
1 tablespoon finely grated freshly peeled ginger root
3 red Fresno chiles, stemmed, seeded and finely chopped
2 cloves garlic, finely minced
9 ounces ground beef
1/2 cup finely diced cornichons or sweet gherkins
1 tablespoon Chinese sesame paste
1 tablespoon light soy sauce
1 tablespoon Shaoshing rice wine or dry sherry
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon ground Sichuan peppercorns
Freshly ground white pepper
1/4 cup chili oil
1/4 cup toasted sesame oil
1/4 cup light soy sauce
1 tablespoon ground Sichuan peppercorns
3 red Fresno chiles, stemmed, seeded and finely diced
2 large scallions, finely chopped
1 small handful fresh cilantro, leaves and stems, finely chopped
3 to 4 cups low-sodium chicken stock, very hot
Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.
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