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Ground Pork Chili Garlic Noodles

Ground Pork Chili Garlic Noodles

This is a weeknight stir-fry that comes together in less than 20 minutes, but only if you have every single component prepped and waiting by the stove before you start. The whole process is a cascade of events that happens very quickly. The key is blooming the garlic powder and gochugaru in hot oil, which creates a fragrant, spicy base that coats every noodle.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
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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.

Notes

Have all ingredients prepped and ready before starting to cook, as this dish comes together quickly.
Do not overcook the vegetables - they should retain some crunch.