Do you love bold and flavorful dishes? Then you have to try our Spicy Crispy Pork Noodles! Made with dried spaghetti and a heavy-bottomed skillet, this dish is topped with Lao Gan Ma, one of our favorite bottled sauces. The combination of salt, spice, and crispiness will have your taste buds dancing with joy. Trust us, you won’t regret giving this recipe a try.
Ingredients:
- 8 ounces of ground pork
- 8 oz. of dried spaghetti
- 5 cloves of chopped garlic
- 1 chopped scallion
- 1-3 fresh or dried red chilis
- ⅓ cup of chopped peanuts (optional)
- ¼ cup of oil
- 2 tablespoons of Lao Gan Ma Black Bean Chili Sauce
- 2 tablespoons of Shaoxing wine
- 2 tablespoons of finely minced ginger
- ½ teaspoon of Sichuan peppercorn powder (optional)
- 1 tablespoon of soy sauce
- ½ teaspoon of sugar
- ½ teaspoon of white pepper
- ½ teaspoon of sesame oil
- A handful or two of any leafy green vegetable (bok choy, spinach, choy sum, napa cabbage)
Instructions:
- Heat a quarter cup of oil in a wok over moderate heat, then add the peppers. Allow the oil to steep with the peppers for a full minute. For an extra cooking time, throw in some minced ginger and Sichuan peppercorn powder.
- After 30 seconds, stir in the garlic mince. Finally, stir in the ground pork. Break up large chunks and continue stirring until the food is cooked. Following that, pour in 2 tablespoons of Shaoxing wine, 1/2 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 tablespoon of soy sauce, and 1/2 teaspoon of sesame oil. Next, pour in 2 ounces of the black bean hot sauce. Just give it a quick stir and cook for a minute.
- After the spaghetti is done cooking, toss in the peanuts, scallions, and greens and increase the heat to high. Just a few minutes of stir-frying will do to warm them up. Combine by quickly stir-frying, so the spaghetti doesn’t stick to the pan. Allow the vegetables to cook until they are wilted but still crisp.
- Ready to serve?