Spicy Pork Noodle Bowl

Ingreadient:

• 1 8-ounce package thin Chinese noodles
• 1/4 cup plus 2 teaspoons vegetable oil
• 12 ounces ground pork
• 1 tablespoon minced peeled fresh ginger
• 1/4 cup low-sodium chicken broth
• 1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
• 1/4 cup plus 2 tablespoons low-sodium soy sauce
• 1/4 cup toasted sesame seeds
• 1 tablespoon Asian chili-garlic sauce
• 2 teaspoons packed light brown sugar
• 2 Persian cucumbers, halved lengthwise and thinly sliced
• 1 cup cherry or grape tomatoes, chopped

Direction

1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
3. Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
4. Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.