Step 1

In a medium bowl, whisk together broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil. Set aside.

Step 2

Heat peanut oil in a large nonstick skillet over medium-high heat. Add ground pork and cook until no longer pink and cooked through, crushing with a spatula to break into small chunks, just as you would with any other ground meat. Continue cooking until any liquid in the pan has been absorbed by the meal (fat/water). Stir in garlic and ginger and cook for another minute. Stir in broth mixture, simmer until thickened, 1-2 minutes more. Stir in cilantro, zest and juice of one lime.

Step 3

Serve pork over prepared noodles and garnish with crushed peanuts.