Spicy Pork Noodles with Szechuan Chili Oil

For Sauce:
1/2 Cup Soy Sauce or 1/4 cup Soy sauce 1/4 cup chicken broth
1/2 Cup water
2Tbl Chinese Black Vinegar or Rice Vinegar w/ Balsamic 50/50
3-4Tbl Brown Sugar
1/4 Cup shaoxing wine, sake, or dry white wine
2 tsp Hoisin or plum sauce
1tsp toasted sesame oil
1/4 Cup water

3oz Szechuan Chili oil
1lb Ground Pork or Diced Mushrooms
3 green onions sliced, white parts only
2 Cloves Garlic, grated on microplane
2” piece of ginger, grated on microplane
1/2 tsp Chinese Five Spice
1/2 head napa cabbage or 3-4 Bok Choy, roughly chopped
400g Etto Bucatini or Spaghetti

Garnish:
Crushed roasted peanuts
Sliced green onion tops
3oz Chili oil

1. Combine sauce ingredients in a small bowl until sugar is well dissolved. Set aside.
2. In a large nonstick skillet, Heat 1tbl oil over medium high heat.
3. Add ground pork and cook, breaking up into small bits, until well browned. About 8 minutes
4. Add green onion, garlic, ginger, and five spice and cook until fragrant. About 1 minute.
5. Add another tablespoon of chili oil to pan. Then add cabbage and sauté over high heat until softened. About 3-5 minutes
6. Add sauce mixture and bring to a rapid simmer. Immediately add al dente cooked noodles and toss to coat noodles with sauce over high heat
7. Serve in bowls. Garnish with more chili oil, green onion, and peanuts.