2 tsp red wine vinegar
2 Tbsp low-sodium light soy sauce
1 lb ground pork
1 lb whole wheat spaghetti
5 green onions, diced
2 Tbsp ginger, minced
3 cloves garlic, minced
4 Tbsp peanut oil
1 Tbsp Szechuan peppercorns, toasted and ground
1/2 cup chicken stock
1 Tbsp plus 1 tsp light soy sauce
1 tsp chili oil
1 1/2 tsp sugar
2 Tbsp Peanut Butter
Mix red wine vinegar and 2 Tbsp soy sauce with the pork. Set aside and let marinate for 20 minutes.
Cook spaghetti to package directions
While the pork is marinating, dice green onions, mince ginger and garlic. Set aside.
Lightly toast peppercorns on low in a cast iron skillet if you have you it. They're toasted once they start to pop and smell. Grind the peppercorns in a spice or coffee grinder. Mix them with the rest of the sauce ingredients and set aside.
Heat a pan on medium high. Once hot, add 1 Tbsp peanut oil. Once oil is hot, add garlic, onion, ginger and pork. Stir fry until pork is dry and crispy, about 5 minutes. Remove to a plate.
Turn off the heat and dry out the pan with a paper towel. Once dry, heat wok to medium and add the rest of the peanut oil - let it get hot. Add cooked noodles, pork and vegetables. Stir in sauce. Mix all together and cook for 2-3 minutes until everything is combined.
Check out the video here