Spicy Crispy Pork Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
602 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Crispy Pork Noodles
Description
Spicy Crispy Pork Noodles feature ground pork stir-fried with fresh or dried red chilies infused in oil, fragrant minced ginger, garlic, and optional powdered Sichuan peppercorn that adds a subtle numbing note. The pork mixture is seasoned with Shaoxing wine, sugar, white pepper, soy sauce, sesame oil, and black bean chili sauce, delivering a robust and spicy base. Tossing in cooked spaghetti along with leafy greens that wilt quickly, chopped scallions, and optional peanuts provides varied textures from tender noodles to fresh greens and crunchy nuts. Stir-frying over high heat allows the noodles to absorb the flavors while preventing sticking. This dish can be served immediately for the best crispness and heat balance.
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- 1-3 red chili fresh or dried
- 2 tablespoons ginger (finely minced)
- ½ teaspoon Sichuan peppercorn optional, powder
- 5 cloves garlic (chopped)
- 8 ounces ground pork
- 2 tablespoons Shaoxing wine
- ½ teaspoon sugar
- ½ teaspoon white pepper
- 1 tablespoon soy sauce (plus more to taste)
- ½ teaspoon sesame oil
- 2 tablespoons Lao Gan Ma black bean chili sauce (or to taste, we used 3!)
- 8 oz. spaghetti cooked according to package instructions, dried
- ⅓ cup peanut optional, chopped
- 1 scallion (chopped)
- leafy green vegetable anything that wilts quickly and has a mild flavor will do, such as bok choy, choy sum, spinach, napa cabbage, etc., washed, a big handful or two of any
Instructions
- Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
- Add the minced garlic and cook for another 30 seconds. Then add the ground pork. Stir until just cooked through, breaking up any big chunks. Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Then add 2 heaping tablespoons of the black bean hot sauce. Stir and cook for a minute.
- Turn the heat up to high and add the cooked spaghetti, peanuts, scallions, and leafy veggies. Quickly stir fry for a few minutes to heat them through. Stir fry to combine, moving quickly so the spaghetti doesn’t stick to the wok. Cook until the veggies are wilted/just cooked through.
- Serve immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 429mg | 18% |
| Potassium | 483mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 44.9mg | 50% |
| Calcium | 102mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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