Salsa Macha Pork Noodles – The New York Times

These salsa macha pork noodles are spicy, earthy and nutty. The dish is inspired by Japanese brothless noodles known as mazemen. The first step is grinding chiles de árbol, guajillos and peanuts in a blender. Avoid using lean ground pork for this recipe, since the rendered fat plays an important role in crisping the meat and making sure the sauce clings to the noodles. A drizzle of sesame oil and a sprinkle of sesame seeds cranks up the nuttiness. A handful of scallions and cilantro incorporates freshness and grassiness. It comes together in less than half an hour, making it the perfect upgrade to an instant-ramen weeknight dinner.