Ground Pork Chili Oil Noodles
One of my favorite condiments of all time is chili oil/crisp, and in my opinion, it's pretty perfect. Now at the very top of that list is the OG hot chili crisp from Mama Teav’s. There's just something about the depth of flavor, the slow-building heat and slight tingle, the crispy garlic chips, and the
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 lb Ground Pork
- 3 Stalk Green Onion, White Part
- 1 tbsp Garlic, Minced
- 1 tbsp Oil
- Salt to Taste
- 6 oz Knife Cut Noodles
- 2 tbsp Mama Teav’s Hot Garlic Chili Crisp
- 1 tbsp Soy Sauce
- 1/2 tbsp Dark Soy Sauce
- 1/2 tbsp Black Vinegar
- 1/2 tbsp Sugar
- 1/2 tsp MSG
- Green Onion, Green Part
- Mama Teav’s Hot Garlic Chili Crisp
Instructions
- 1
Cook the Noodles:
- 2
Cook knife-cut noodles according to the package's instructions, but for 1 minute less. Drain, rinse under cold water to stop cooking and remove excess starch, then set aside
- 3
Make the Chili Oil Sauce:
- 4
In a small bowl, mix Mama Teav’s chili crisp, soy sauce, dark soy sauce, black vinegar, sugar, and MSG until fully combined and the sugar dissolves
- 5
Cook the Ground Pork:
- 6
Heat a pan over medium-high heat, then add a splash of oil. Add minced garlic and chopped green onions, and sauté for 1 minute until fragrant. Add ground pork, season lightly with salt, and break it up. Cook for 3 to 4 minutes until no longer pink
- 7
Stir in the chili oil sauce and cook for 1 minute. Add the cooked noodles and toss until evenly coated and glossy. Cook for another minute to bring everything together. Adjust seasoning as needed
- 8
Serve:
- 9
Plate and garnish with more green onions and chili crisp. Enjoy!