Spicy Chili Pork Noodle Bowl
Tender ground pork tossed with chewy noodles in a fiery, aromatic chili oil sauce. A Chinese comfort classic that's bold, warming, and utterly addictive.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 28g
Ingredients
- 1 lb ground pork
- 1 lb fresh egg noodles or ramen noodles
- ⅓ cup chili oil (or neutral oil with chili flakes)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 clove garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp dried red chili flakes
- ½ tsp Sichuan peppercorns, crushed
- ½ cup water or chicken stock
- 3 stalk scallions, sliced
- ¼ cup roasted peanuts, crushed
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the noodles and cook according to package directions until tender but still slightly firm, about 4-5 minutes for fresh noodles or 3-4 for ramen. Drain well and set aside.
- 2
Heat a large wok or skillet over medium-high heat. Add the ground pork and break it up with a wooden spoon, cooking for 5-6 minutes until it loses its pink color and begins to brown. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- 3
Add the minced garlic, ginger, chili flakes, and Sichuan peppercorns to the pork. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- 4
Pour in the chili oil and sesame oil, stirring to coat the pork evenly. Cook for another minute over medium-high heat until the oil is infused with the aromatics and becomes a vibrant red.
- 5
Add the soy sauce, rice vinegar, and water or stock to the pan. Bring to a simmer over medium heat and cook for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with more soy sauce or vinegar as needed.
- 6
Add the cooked noodles to the wok and toss everything together over medium heat for 1-2 minutes until the noodles are well coated and heated through. The noodles should glisten with the chili sauce.
- 7
Divide the noodle mixture among 4 bowls. Garnish each with sliced scallions, crushed peanuts, and fresh cilantro. Serve immediately while steaming hot, and offer extra chili oil on the side for those who prefer more heat.
Tools you’ll need
- Large pot
- Wok or large skillet
- Wooden spoon or spatula
- Mixing bowl
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