Measure the whole-wheat noodles, pork, tahini, soy sauce, chilli, real Sichuan pepper, ginger, garlic, spring onion, both oils, sugar and stock. Finely slice spring onion and chop ginger and garlic.

Ingredients

• 360 gPasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program)
• 420 gPork, ground, 84% lean / 16% fat, raw
• 110 gSeeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
• 50 gSoy sauce made from soy and wheat (shoyu)
• 10 gPeppers, hot chile, sun-dried
• 4 gSpices, pepper, black
• 20 gGinger root, raw
• 16 gGarlic, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 28 gOil, peanut, salad or cooking
• 12 gOil, sesame, salad or cooking
• 12 gSugars, granulated
• 360 gSoup, stock, chicken, home-prepared
• 540 gBeverages, water, tap, drinking
• 1,460 gBeverages, water, tap, drinking not counted – removed

Method

1. Measure the whole-wheat noodles, pork, tahini, soy sauce, chilli, real Sichuan pepper, ginger, garlic, spring onion, both oils, sugar and stock. Finely slice spring onion and chop ginger and garlic.
2. Boil the noodles in 2000 g water for eight minutes and drain. An estimated 540 g water remains in the noodles; discard the rest. Meanwhile bring the broth to a simmer.
3. Heat peanut oil in a pan to 180 °C. Fry pork for 5 minutes, add chilli, ginger and garlic and fry 2 minutes more; pork must reach 72 °C.
4. Whisk tahini with soy sauce, sugar, sesame oil, Sichuan pepper and hot stock. Stir in all pork with every drop of pan oil and heat for 2 minutes; the oil remains in the sauce.
5. Divide noodles among six bowls, pour over the sauce and scatter with spring onions.