Step 1

If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1/2 cup of chicken stock. Also note that the amount of sauce will coat 1/2 pound of fresh noodles but only 6 ounces of dried noodles, which bulk up during boiling. Use the higher amount of red pepper flakes if you like your noodles very spicy.

Step 2

Combine pork, 1/2 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.

Step 3

Bring 4 quarts water to boil in large stockpot over high heat.

Step 4

Meanwhile, heat peanut oil in medium skillet over medium-high heat until shimmering. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.

Step 5

While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions and bean sprouts, if using; serve immediately.