Recipe
Chili Crispy Pork Noodles
Glossy rice noodles cooked directly in rendered pork fat and chili crisp, forming a spicy, savory sauce without a separate stir-fry glaze.
★4.9(14 reviews)
Glossy rice noodles cooked directly in rendered pork fat and chili crisp, forming a spicy, savory sauce without a separate stir-fry glaze.
★4.9(14 reviews)Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
This is a lazy version of stir-fried noodles, and it's better than the work-intensive kind. Most rice noodle recipes ask you to cook the noodles separately, make a sauce in a second bowl, then toss everything together in a third pan. This skips all three steps by using the fat rendered from the pork as both the cooking medium and the sauce base.
The pork has to brown hard. Drop the ground pork into a dry pan with no oil. If your pork is lean, a splash of neutral oil helps it get started, but twenty percent fat pork will render plenty on its own. Spread it flat and leave it alone for two or three minutes. You want dark, crisp edges, because those crispy bits are a huge chunk of the finished dish's flavor.
Once the fat is out and the pork is broken into chunks, push it to the side and add cabbage and scallion whites. They cook in the rendered pork fat, picking up flavor and charring lightly. This is a two-minute window, not longer.
Now the noodles go in, along with fish sauce and enough chicken broth to barely cover them. The noodles absorb the broth as they soften, pulling pork fat and charred cabbage flavor into themselves. Stir constantly so they don't stick. If the pan dries out before they're tender, splash in more water. If it's still soupy when they are, keep tossing to reduce.
Chili crisp goes in at the end, off the heat, so it stays crunchy on top. An optional egg, dragged through the pan while it scrambles, gives you silky ribbons woven through the noodles. Scallion greens to finish. One pan, one plate.
Brown the pork
Char the Cabbage and Scallions
Add Noodles & Water
Reduce & Emulsify
Finish
Indeed 5+ stars! This recipe is addictive. As another poster commented, the instructions are very clear and the dish looks just like Chef’s recipe picture. I did use a little more pork however, just my personal preference. So darn yummy!!
So tasty!
Delish!! Made tonight for me and the hubby. SO good and easy to make. Added shallots, and garlic. NO fish sauce though as I really don't like it. Extra tamari. Will add more cabbage and broth next time. Enough for his lunch tomorrow!
This was so tasty. I can’t wait to try more of your recipes.
Simply delicious 🤤
So easy and delicious! Sharing this with everyone I know.
SO GOOD
My husband ate 3 BOWLS of this. So delicious. Can't wait to make it again!
I am not a fish sauce lover but I did put in minimal and I had to cook it longer than I expected to get the noodles to soften. I also used a mild chili crisp and it was better than I expected. It’s a relatively mild flavor but when u try it the stuff grows on u! I would recommend trying it at least once. I did use purple cabbage bec I didn’t have any green cabbage.
Delish. Super easy and tastes naughty/fun but actually not. We added a bit more cabbage. Delish.
Tasted great and cooked up just like the instructions showed. Will do again
Fantastically clear instructions with useful tips and a recipe as simple as it is delicious. As an experiment, I have substituted rice cakes and the results are equally excellent. There’s lots of room to experiment with flavors of your own, too. I really liked making this and I love eating it.
Very easy to make and delicious
This dish is delicious. It was easy to prep and cook.The flavours are really lovely, not sweet like some Asian sauces can be. I added extra shallots, some Thai basil leaves with a tablespoon of chilli crisp and the soy, and garnished with Thai basil leaves (because I have lots growing in the garden) and a slice of lime. Great recipe. Thank you 🙏
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.
