Crispy Pork Chilli Garlic Noodles

Name: Crispy Pork Chilli Garlic Noodles
Cook time: 25 min
Total time: 25 min
Ingredients: 1/8 cups Soy Sauce; 1/2 tbsp Sugar; 1/2 tbsp Rice Vinegar; 3/4 tbsp Chili Crisp; 1/2 tsp Sesame Seeds; 5oz Thick Wheat Or Knife-Cut Noodles; 0.3 lb Ground Pork; 1 clove of Garlic, minced; 1/2 thumb (1-inch piece) of Fresh Ginger, minced; 1 1/4 scallions of Green Onion, whites and greens separated and sliced; 1 tbsp Neutral Oil

A fast, savory noodle bowl built around crispy browned pork, punchy garlic and ginger, and a glossy chili garlic sauce. Thick wheat or knife-cut noodles soak up every bit of the sweet-salty heat, while fresh green onions and sesame seeds finish the dish with brightness and crunch.

A fast, savory noodle bowl built around crispy browned pork, punchy garlic and ginger, and a glossy chili garlic sauce. Thick whea... Show more

By Zach 👨🏻‍🍳 · Original recipe

Health Grade

C- · Balanced

Time

25 min

Price

2,40 €

Calories

974 kcal

quick

easy

high protein

low sugar

Method

Boil the water

Fill a large pot with water and bring it to a boil over high heat for the noodles. Give yourself enough water so the noodles can move freely and cook evenly.

Prep the aromatics

Mince the Garlic and Fresh Ginger finely so they melt into the pork instead of sitting in big chunks. Slice the Green Onions, keeping the pale whites in one pile and the green tops in another so you can cook the whites and save the greens for finishing.

Mix the sauce

In a small bowl, stir together the Soy Sauce, Sugar, Rice Vinegar, Chili Crisp, and Sesame Seeds until the sugar dissolves and the sauce looks evenly combined. Set it near the stove so it is ready to pour in as soon as the noodles and pork come together.

Cook the noodles

Add the Thick Wheat or Knife-Cut Noodles to the boiling water and cook them until just tender, following the package directions. Stir right after they go in so they do not clump together, and aim for a texture that still has a little bite since they will cook a bit more in the pan.

Drain the noodles

Drain the noodles well and set them aside briefly. Shake off as much water as you can so the sauce stays punchy instead of getting diluted.

Heat the pan

Set a wok or large skillet over medium-high heat and add the Neutral Oil. Let the oil heat until it looks loose and shimmery; the pan should be properly hot before the pork goes in so it browns instead of steaming.

Crisp the pork

Add the Ground Pork in small flattened clumps rather than one big mass. Leave it undisturbed for 3 to 4 minutes so the underside can deeply brown and crisp, then break it into smaller bite-size pieces with a spatula.

Stir-fry everything

Add the minced garlic, ginger, and the green onion whites to the browned pork and stir-fry for 1 to 2 minutes, just until fragrant. Add the drained noodles, pour in the prepared sauce, and toss everything together for 1 to 2 minutes more until the noodles are evenly coated and the sauce is hot and bubbling around the edges.

Finish and serve

Take the pan off the heat, scatter the reserved green onion tops over the noodles, and toss once lightly. Serve the crispy pork chilli garlic noodles right away while the pork is still crisp and the noodles are glossy and hot.