8 ounces mung bean noodles or rice noodles
1 1/2 teaspoons toasted sesame oil
3/4 cup beef stock
1 1/2 tablespoons Sichuan peppercorns
1 tablespoon peanut oil
2 cloves garlic, crushed and finely chopped
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely diced
12 ounce ground pork
1 to 2 tablespoons chili bean sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 pound firm fresh tofu, cut into 1-inch chunks
1 to 2 tablespoons light soy sauce
1 to 2 tablespoons black rice vinegar or balsamic vinegar
Ground white pepper
1 tablespoon cornstarch
2 large scallions, sliced
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