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1
Make the noodles: Bring a large pot of salted water to a boil.
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2
Add the noodles, stir and cook until al dente, 2 to 4 minutes.
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3
Drain, then rinse under cold water and transfer to a bowl.
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4
Drizzle with 1 teaspoon sesame oil and toss to coat.
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5
Heat a wok or large skillet over high heat until smoking and add the peanut oil.
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6
Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
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7
Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl.
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8
Add the cornichons to the wok.
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9
Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes.
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10
Season with white pepper and remove from the heat.
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11
Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat.
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12
Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.
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13
Divide the noodles among bowls and sprinkle the beef mixture evenly over each.
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14
Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.
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15
Photograph by Ralph Smith
