Spicy Sichuan Noodles (Dan Dan Mian)

8 oz. ground pork
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)

Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.

Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.

Bring 4 quarts of water to boil in a large pot over high hear.

Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. 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.

While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.

NOTES
From Kim.
Untried.
Should ginger be chopped or grated?