NYT Dan Dan noodles

• 
  1 lb ground pork
• 8 oz wheat noodles (thin)
• 1 teaspoon sesame oil, plus 3 tablespoons
• ½ cup sesame seeds
• 1 ½ tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 3 scallions, white part minced, green part thinly sliced
• ½ cup smooth peanut butter
• 3 tablespoons soy sauce
• 2 ½ tablespoons rice vinegar
• 1 ½ tablespoons sugar
• 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
• ½ teaspoon black pepper
• Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. toss noodles with 1 teaspoon sesame oil.
• Lightly toast sesame seeds in dry skillet. 

1. Sauté ground pork with some sesame oil and chili oil.
2. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. 
3. Pour sauce and pork over noodles. Sprinkle scallion greens and remaining sesame seeds on top.