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Don’t you like me posting pasta recipes immediately after the blog post, I said I’m trying to break my dependence on pasta? We are all human beings. Anyway, this week I added minced pork and chopped peanuts, replaced sriracha with a thick chili garlic sauce, and modified my classic dragon noodle recipe using some of the high-quality ramen I bought in the international market. This recipe is very simple, and very rich and delicious. Sweet, salty, sticky, crunchy, and all the noooooodles! These pork and peanut dragon noodles are like comfort food x 100. You will never go back for takeaway.
What kind of noodles can I use?
You can use any type of noodles in this recipe, but I recommend using light noodles such as ramen or egg noodles instead of traditional pasta. The noodles I used were packed in a large package, but I used about the equivalent of two standard 3 ounces. Pull the bread. My noodles are much more expensive than the ramen in the grocery store, so you can make this for less! Wow!
What to serve with pork peanut dragon noodles?
Because this dish is too sweet, rich, and indulgent, I highly recommend serving it with something green. When I was in the international market, I grabbed a bag of Chinese cabbage and fry them for a while until they wilt. If you want, you can even add some vegetables to the noodles. Broccoli florets and even some fresh spinach will be great. The shredded cabbage is also great. Or put some sesame kale on the side!
Ingredients
Dragon Sauce
- 1/4 cup chili garlic sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
Pork and Noodles
- 1/2 lb. ground pork*
- 2 3oz. packages ramen noodles (seasoning packets discarded)
- 3 green onions, sliced
- 1/4 cup unsalted peanuts, chopped
Instructions
- Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
- Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
- While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
- Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
Notes
The pork I used was about 25% fat and did not need any extra oil in the skillet. It did not render a lot of grease while cooking, so I did not drain the skillet. If there is an excess amount of fat after browning, I suggest draining the meat and leaving 1 Tbsp fat in the skillet to combine with the dragon sauce.
