Delicious stir fry noodle recipe with ground pork and Hoisin sauce mixture.
Cook the Spaghetti noodles according to the product packaging or until al dente. Set aside.
In a small bowl, stir in chicken broth, hoisin sauce, mirin, and low sodium soy sauce until well combined. Set aside.
In a wok or a non-stick pan with no oil needed, cook ground pork, undisturbed, until underside is brown, about 3 minutes. When pork is browned, break up meat into small bits. Keep tossing until no more pink for about 1 minute.
Stir in the sauce 1 for minced pork and cook until the pork is coated with the sauce. Transfer to a plate and set aside.
In a wok, heat 2 tablespoons vegetable oil over medium-high heat, add chopped scallion (white part only), garlic, ginger, and Sichuan Peppercorn. Continue to cook, tossing often for about 30 seconds or until fragrant.
Add the browned pork back to the wok. Keep stirring for about 30 seconds.
Add the noodles to the wok, give it a quick stir. Add the sauce 2 (1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon dry sherry, 2 teaspoons chili garlic sauce) into the wok. Continue to cook, tossing often for about 45 seconds - 1 minute or until the noodles are coated with the sauce. Adjust seasoning if needed.
Remove from the heat. Serve with the remaining scallions (green part).