Chili Miso Pork Noodles
Ground pork caramelized until sticky and dark, tossed with wide rice noodles in a deep umami miso-chili sauce.
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Servings: 2
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Equipment
Ingredients
Egg noodles
- 1 lb Ground pork
- 1 tsp Neutral Oil
- Salt to taste
Sauce
- 5 garlic cloves, minced
- 2 tbsp White miso paste
- 2 tbsp Chili crisp
- 2 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1/2 tsp Sugar
- 3/4 cup Chicken stock
Noodles
- 8 oz Rice Noodles wide flat, fresh or soaked dried
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
- Chili crisp extra, for drizzle
Instructions
Render the Pork
- Heat oil in a wide skillet over medium-high. Add pork in a single layer — don't break it up yet. Let it sit 2–3 minutes until the bottom caramelizes and darkens. Break apart and continue cooking until most pieces have crispy, caramelized edges, 3–4 more minutes.
Build the Sauce
- Reduce heat to medium. Add garlic and cook 20 seconds. Add miso paste directly to the pan and let it fry in the residual fat 20–30 seconds — this blooms the miso and deepens the flavor. Add chili crisp, soy sauce, sugar, and stock. Stir until the miso fully dissolves and the sauce is smooth and glossy.
- Add noodles directly to the sauce. Toss continuously as the liquid reduces and noodles absorb the sauce, 3-5 minutes.
- Finish with scallions, sesame seeds, and a heavy chili crisp drizzle.
