Ingredients
For the Sauce
- 1.5 tablespoons dark soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
For the Stir-Fry
- 200g spaghetti or udon noodles
- 1/4 cup canola oil
- 1 tablespoon garlic powder
- 1 tablespoon gochugaru (Korean chili flakes)
- 3/4 lb ground pork
- 2 cups shredded napa cabbage
- 1 large carrot, julienned
- 1 cup bean sprouts
- 4 scallions, cut into 1-inch pieces
Prep Your Mise en Place
In a small bowl, whisk together the dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, and sugar until the sugar is dissolved. Set this right next to your stove.
Bring a large pot of salted water to a boil and cook your noodles according to the package directions, aiming for al dente. They will finish cooking in the wok, and mushy noodles will ruin the dish.
Bloom the Spices and Cook the Pork
When the noodles are about 5 minutes from being done, heat a wok or large, heavy skillet over high heat until it is lightly smoking. Add the canola oil and give it a swirl.
Immediately add the garlic powder and gochugaru to the hot oil. Stir constantly with a spatula for about 30 seconds. The oil will turn a vibrant red and become incredibly fragrant. Do not let the garlic brown or it will become bitter; if you see it start to toast, pull the pan off the heat for a moment.
Add the ground pork to the infused oil. Use your spatula to break it apart into small crumbles and stir-fry for ~4-5 minutes, until the pork is cooked through and some of the edges are browned and crispy.
Finish the Stir-Fry
Use tongs to transfer the cooked noodles directly from their pot into the wok; a little pasta water clinging to them is good, as the starch helps the sauce adhere.
Pour the prepared sauce over the noodles and pork. Toss everything together for about 30 seconds until the noodles are fully coated in the sauce.
Add the shredded cabbage and carrots and stir-fry for another minute or two. You want them to wilt slightly but retain their crunch. Finally, add the bean sprouts and scallions and give everything one last toss for about 30 seconds just to warm them through.
Serve Immediately
Take the wok off the heat and serve the noodles right away. They will continue to absorb the sauce as they sit, so they are best eaten immediately while the pork is crisp, the noodles are saucy, and the vegetables are still crunchy.
Ground Pork Chili Garlic Noodles
Ingredients
For the Sauce
- 1.5 tablespoons dark soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
For the Stir-Fry
- 200 g spaghetti or udon noodles
- 1/4 cup canola oil
- 1 tablespoon garlic powder
- 1 tablespoon gochugaru Korean chili flakes
- 3/4 lb ground pork
- 2 cups shredded napa cabbage
- 1 large carrot julienned
- 1 cup bean sprouts
- 4 scallions cut into 1-inch pieces
Instructions
- Whisk together the dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, and sugar in a small bowl until the sugar dissolves.
- Bring a large pot of the salted water to a boil and cook the noodles until al dente according to package directions.
- Heat a wok or large skillet over high heat until lightly smoking, then add the canola oil.
- Add the garlic powder and gochugaru to the hot oil, stirring constantly for 30 seconds until fragrant and red.
- Add the ground pork, breaking it into small crumbles, and stir-fry for 4-5 minutes until cooked through with crispy edges.
- Transfer the cooked noodles directly into the wok using tongs, allowing some pasta water to cling to them.
- Pour the sauce over the noodles and pork, tossing for 30 seconds until well coated.
- Add the cabbage and carrots, stir-frying for 1-2 minutes until slightly wilted but still crunchy.
- Add the bean sprouts and scallions, tossing for 30 seconds just to warm through.
- Serve immediately while the pork is crisp and noodles are saucy.
