Noodles With Ground Pork Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the dried noodles and cook until al dente according to package instructions (typically 6–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the noodles and toss with 1 teaspoon neutral oil to prevent sticking. Set aside.

Finish and serve: When pork and sauce are ready, combine noodles with pork mixture in the pan (or transfer pork to the pot with noodles). Toss thoroughly to coat; if mixture looks dry, add reserved cooking water or up to 1/4 cup stock to loosen. Drizzle sesame oil, taste, and adjust seasoning. Garnish with sliced scallion greens and toasted sesame seeds. Serve immediately.

Prep aromatics

Thinly slice and separate scallion whites from greens. Mince garlic and ginger. Chop shallot and any vegetables you plan to use so everything is ready to add quickly.

Brown the pork

Heat a large wide skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add ground pork and break into small pieces with a spatula. Spread into a thin layer and let cook undisturbed 2 minutes to develop browning, then stir and continue to cook until pork is mostly browned (about 4–6 minutes total).

Cook aromatics with pork

Push pork to the side, add remaining 1 tablespoon oil if pan looks dry, add shallot and the white parts of scallions; cook 1–2 minutes until softened. Add minced garlic, ginger, and red pepper flakes; stir continuously for 30–45 seconds until fragrant and lightly colored. Stir everything together so aromatics coat the pork.

Mix and add sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy (or extra soy), rice vinegar, and brown sugar. In a separate small cup, whisk cornstarch into the 1 cup stock until dissolved. Pour the soy mixture into the skillet with the pork, then add the stock-cornstarch mixture. Stir to combine.

Simmer and thicken: Bring mixture to a gentle simmer and cook 2–3 minutes until sauce thickens slightly and flavors meld. Taste and adjust salt/pepper, adding up to 1/4 teaspoon salt if needed. If sauce becomes too thick, add a splash of reserved noodle water or extra stock to reach a saucy consistency that will coat noodles.

Add vegetables

If using carrots, peas, or bok choy, add them after the aromatics have cooked and before adding the sauce, or add with the sauce if quick-cooking. Stir and cook until vegetables are just tender—about 2–3 minutes for carrots and peas, 1–2 minutes for spinach (it wilts fast).

Season to taste: Once noodles are combined with pork and vegetables, stir in sesame oil, black pepper, and chili oil or Sriracha if using. Check seasoning and add additional soy or a pinch of sugar if needed. Sprinkle scallion greens and toasted sesame seeds before serving.