Ground Pork Chili Garlic Noodles Recipe

Ingredients

For the Sauce

• 2 tbsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp Diamond Crystal kosher salt

For the Stir-Fry

• 1 lb fresh ramen or udon noodles
• 2 tbsp avocado oil
• 1 lb ground pork
• 4 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1 bunch scallions, whites and greens separated and chopped
• 2 tsp chili-garlic sauce (like Sambal Oelek)
• 1 tsp gochugaru (Korean chili flakes)
• 2 cups bok choy, chopped
• 1 large carrot, julienned
• 1 cup bean sprouts

Make the Sauce and Cook the Noodles

In a small bowl, whisk together all the sauce ingredients: dark soy sauce, oyster sauce, hoisin sauce, rice vinegar, toasted sesame oil, and salt.

Bring a large pot of water to a boil and cook the fresh noodles according to package directions, which is usually only a couple of minutes. Drain and set aside.

Build the Flavor Base

While the noodles cook, heat the avocado oil in a large wok or skillet over high heat until it’s shimmering.

Add the ground pork and cook, breaking it up with a spoon, until it’s browned and crispy in spots, about 3-4 minutes.

Add the minced garlic, grated ginger, and the chopped scallion whites to the wok. Stir-fry for about 30 seconds until everything is fragrant. Stir in the chili-garlic sauce and gochugaru and cook for another 30 seconds.

Bring It All Together

Add the chopped bok choy and julienned carrots to the wok. Stir-fry for 1-2 minutes; you want them to be tender-crisp, not completely soft.

Add the cooked noodles and the prepared sauce to the wok. Toss everything together continuously for about a minute, until the noodles are hot and coated in the glossy sauce.

Turn off the heat and fold in the bean sprouts and scallion greens. Serve immediately.

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Ground Pork Chili Garlic Noodles

This is a 15-minute stir-fry that moves very quickly once you start cooking, so having all your ingredients prepped and next to the stove is essential. The process is about rapidly building a flavor base in the wok with aromatics and spices, then quickly combining everything so the vegetables stay crisp.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

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Ingredients

For the Sauce

• 2 tbsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp Diamond Crystal kosher salt

For the Stir-Fry

• 1 lb fresh ramen or udon noodles
• 2 tbsp avocado oil
• 1 lb ground pork
• 4 cloves fresh garlic minced
• 1 tbsp fresh ginger grated
• 1 bunch scallions whites and greens separated and chopped
• 2 tsp chili-garlic sauce like Sambal Oelek
• 1 tsp gochugaru Korean chili flakes
• 2 cups bok choy chopped
• 1 large carrot julienned
• 1 cup bean sprouts

Method

• Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and salt.
• Cook fresh noodles according to package directions, drain and set aside.
• Heat avocado oil in wok over high heat until shimmering.
• Brown ground pork until crispy, 3-4 minutes.
• Add garlic, ginger, and scallion whites; stir-fry 30 seconds.
• Add chili-garlic sauce and gochugaru; cook 30 seconds more.
• Add bok choy and carrots; stir-fry 1-2 minutes until tender-crisp.
• Add noodles and sauce; toss 1 minute until hot and well-coated.
• Fold in bean sprouts and scallion greens.
• Serve immediately.

Notes

For best results, have all ingredients prepped before starting to cook as this dish comes together quickly.