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Prep time
25 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Dress up these budget-friendly noodles with a spicy pork sauce, then top with chopped roasted peanuts, thinly sliced scallions, and toasted sesame seeds. —Riley Wofford
Ingredients
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10 ounces
fresh ramen noodles
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1 tablespoon
vegetable oil
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8 ounces
ground pork
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1/4 cup
low-sodium chicken broth
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3 tablespoons
chili garlic sauce, such as Huy Fong
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2 tablespoons
low-sodium soy sauce
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1 tablespoon
honey
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1 teaspoon
minced fresh ginger
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Blanched bok choy, chopped roasted peanuts, sliced scallions, and toasted sesame seeds, for serving
Directions
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Bring a large pot of water to a boil; add noodles and cook until tender, about 2 minutes. Drain and rinse under cold water.
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Meanwhile, heat oil in a medium skillet over medium-high. Add pork and cook, breaking up meat with the back of a spoon, until cooked through, about 6 minutes. In a small bowl, whisk together stock, chili sauce, soy sauce, honey, and ginger; add to pan; simmer until thickened slightly, about 1 minute. Add noodles and toss to combine. Serve with blanched bok choy and sprinkle with peanuts, scallions, and sesame seeds.
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