Crack Pork Noodles
Pork mince caramelized until sticky and dark, tossed with wide rice noodles in a bold hoisin-chili sauce.
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Servings: 2 servings
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Unit Conversion
Metric conversions are approximate
Equipment
- Large pan
Ingredients
Pork
- 1 lb Ground pork
- 1 tsp Neutral Oil
- Salt to taste
Sauce
- 4 cloves garlic minced
- 2 tbsp Soy Sauce
- 1 tbsp Chili oil
- 2 tbsp Hoisin sauce
- 1 tsp Brown sugar
- 1/2 tsp Sesame oil
- 3/4 cup Chicken stock
Noodles
- 8 oz Wide Rice Noodles dried
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
- Chili oil extra, for drizzle
Instructions
Noodles
- Soak your rice noodles in tap-hot water for 10 minutes. Start this while you render the pork and build the sauce and it will be ready by the time you need to add your noodles.
Pork
- Add oil to a wide pan over medium-high heat. Add pork mince in a single layer. Let it sit undisturbed 2–3 minutes until the bottom caramelizes and darkens. Now break it apart. Continue cooking until most of the pork has crispy, caramelized edges, 3–4 more minutes. Drain excess fat if needed, leaving about 1 tbsp in the pan. Remove pork from the pan.
Sauce
- Add garlic, hoisin, soy sauce, chili oil, brown sugar, sesame oil, and stock to the pan. Stir well. Bring to a simmer and let reduce 1–2 minutes until slightly thickened and glossy.
Noodles
- Add noodles directly to the pan. Toss continuously until noodles absorb the sauce and everything is coated, 2–3 minutes. The sauce should cling and look dark and lacquered. Return pork to the noodles, add scallions, and toss.
Plate
- Finish with scallions, sesame seeds, and a heavy chili oil drizzle.
