Crispy Pork Chilli Garlic Noodles

Steps

1. 1

   Prepare the aromatics before cooking. Thinly slice the green onions, keeping the white and green portions separate. Mince the garlic and finely grate or mince the ginger.

2. 2

   In a small bowl, stir together the soy sauce, rice vinegar, chili crisp, sugar, and sesame seeds until the sugar is mostly dissolved. Taste and adjust the chili crisp if desired.

3. 3

   Bring a pot of water to a boil and cook the noodles according to the package directions until just tender. Drain well, reserving a small amount of cooking water if needed to loosen the sauce later.

4. 4

   Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.

5. 5

   Add the ground pork and spread it into a relatively even layer. Fry, breaking it into small pieces, until deeply browned and crisp, about 4–6 minutes. Avoid stirring constantly so the pork has time to develop browned edges.

   Start 6-minute timer
6. 6

   Add the sliced green onion whites, garlic, and ginger to the crisp pork. Stir-fry for about 1 minute, until fragrant and the aromatics are softened without being burnt.

   Start 1-minute timer
7. 7

   Pour the prepared soy-chili sauce into the skillet and toss with the pork and aromatics. Let it bubble briefly so the flavors combine.

8. 8

   Add the drained noodles to the skillet. Toss thoroughly until every strand is coated and the crispy pork is distributed throughout. Add a splash of reserved noodle water only if the noodles need loosening.

9. 9

   Divide the noodles between bowls and finish with the sliced green onion tops and any additional sesame seeds or chili crisp. Serve immediately while the pork is still crisp.