Spicy Crispy Pork Noodles

5 from 15 votes

These spicy crispy pork noodles transform a familiar box of spaghetti into a flavorful Asian noodle dish using one of our favorite chili sauces––Lao Gan Ma.

Prep Time10

Cook Time35

Total Time45

Course: Noodles

Cuisine: Asian

Servings:

Calories: 602kcal

Author: Kaitlin

Ingredients

¼ cup oil
1-3 fresh or dried red chilis
2 tablespoons ginger (finely minced)
½ teaspoon Sichuan peppercorn powder (optional)
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. dried spaghetti (cooked according to package instructions)
⅓ cup chopped peanuts (optional)
1 scallion (chopped)
A big handful or two of any 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)

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