Dan Dan Noodles with Asian Ginger Root Trenette

Instructions: 

1. Cook peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes.
2. Transfer to a mortar and pestle and let cool. Once cooled, finely grind.
3. Stir peppercorns, sesame paste, rice vinegar, sugar, 2 Tbsp. chili paste, and 2 Tbsp. soy sauce in a small bowl to combine. Set aside.
4. Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice seasoning, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add peppercorn mixture. Set aside.
5. Cook pasta in a large pot of boiling water, stirring occasionally, about 7-9 minutes or until 1 minute short of al dente. Reserve 1/2 cup pasta water, drain and set aside.
6. Transfer pasta to skillet with sauce. Add reserved pasta water. Bring to a simmer and cook, tossing gently, until sauce is creamy, about 1 minute. Add in remaining 1 Tbsp. chili paste. Stir to incorporate. 
7. Divide pasta among dishes and garnish with peanuts and scallions. Serve and enjoy!