Spicy Chili Crisp Ground Pork Noodles

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 1 lb ground pork
• 12 oz dried ramen or lo mein noodles
• 3 Tbsp plus more for serving chili crisp (store-bought)
• 3 Tbsp soy sauce
• 1 Tbsp dark soy sauce or additional soy
• 1 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 2 tsp toasted sesame oil
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 4 scallions, thinly sliced
• 3 cups baby spinach
• 1/2 tsp kosher salt
• 1 Tbsp neutral oil
• 1 Tbsp toasted sesame seeds
• 4 soft-boiled eggs (optional)

Instructions

1. 1Bring a large pot of salted water to a boil. Cook noodles according to package directions until just al dente, usually 3–4 minutes; reserve pasta water, then drain and toss noodles with a drizzle of sesame oil to prevent sticking.
2. 2While water heats, whisk together soy sauce, dark soy, rice vinegar, brown sugar, and chili crisp in a small bowl; set the sauce aside.
3. 3Heat neutral oil in a large 12-inch skillet or wok over medium-high heat. Add ground pork and salt; break into small crumbles and cook 5–6 minutes until browned and no pink remains.
4. 4Push pork to the sides, add garlic, ginger, and white parts of the scallions to the center; cook 45–60 seconds until fragrant, then stir everything together.
5. 5Pour the prepared sauce into the skillet and let it bubble 1 minute, coating the pork and reducing slightly into a glossy glaze.
6. 6Add the drained noodles and baby spinach. Toss vigorously with tongs, adding reserved pasta water a splash at a time until the noodles are silky and the spinach wilts, about 1–2 minutes.
7. 7Drizzle remaining chili crisp and toasted sesame oil over the noodles; toss once more so every strand glistens.
8. 8Divide among four bowls. Top with green scallion tops, sesame seeds, an extra spoonful of chili crisp, and a soft-boiled egg if using.
9. 9Serve immediately while hot and spicy; keep extra chili crisp on the table for heat lovers.