Pork and Peanut Dragon Noodles

Name: Pork and Peanut Dragon Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 serving
Ingredients: 1/4 cup Chili garlic sauce; 1/4 cup soy sauce; 1/4 cup brown sugar; 1/2 lb. ground pork*; 2 3oz. packages ramen noodles (seasoning packets discarded); 3 green onions, sliced; 1/4 cup unsalted peanuts, chopped

User Reviews

4.8

609 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3
Calories
6558 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Asian, American

Pork and Peanut Dragon Noodles

Iris Warren

Report

Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights!

Share:

I Made This!

456 people made this

Print

121 people printed this

Save this

365 people saved this

Ingredients

Servings

Dragon Sauce

1/4 cup Chili garlic sauce $0.53
1/4 cup soy sauce $0.24
1/4 cup brown sugar $0.16

Pork and Noodles

1/2 lb. ground pork* $1.50
2 3oz. packages ramen noodles (seasoning packets discarded) $1.00
3 green onions, sliced $0.20
1/4 cup unsalted peanuts, chopped $0.12

Add to Shopping List

Instructions

Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!

Notes

The pork I used was about 25% fat and did not need any extra oil in the skillet. It did not render a lot of grease while cooking, so I did not drain the skillet. If there is an excess amount of fat after browning, I suggest draining the meat and leaving 1 Tbsp fat in the skillet to combine with the dragon sauce.