Weeknight dan dan style noodle stir fry

Bring a four-quart saucepan of water to a boil.

Mix the chicken stock, hoisin, sugar, tahini, mirin, soy sauce, sesame oil and five spice into a sauce; the tahini need not be fully stirred in.

Cut the woody stem end off the broccolini, cut the stems into coins just under a quarter inch and halve the florets.

Cut the scallions into thin eighth inch pieces.

Chop the peanuts until no whole pieces remain, then sift out the fine peanut dust so the dish does not go gluey.

Preheat the pan over medium high a minute or two and add a little neutral oil.

Add the ground pork and smash it down; at the half raw, half cooked point it breaks up most easily. About three minutes in total.

Drop the spaghetti into the boiling water.

Add the broccolini and a small pinch of salt and sweat it down with the pork about three minutes.

Add the chili crisp and sizzle it with the pork and broccolini to open up its flavour.

Drop the heat to low and hold until the pasta is nearly done.

About 30 seconds before the pasta is ready, add the sauce and bring it to a simmer over medium high.

Move the noodles over just past al dente, carrying some pasta water with them.

Toss and swirl the pan so the pasta starch releases into the sauce and it turns creamy.

Plate and garnish with raw scallions, chopped peanuts and sesame seeds.