$3.75 RECIPE / $1.25 SERVING
These Pork and Peanut Dragon Noodles are comfort food multiplied by a hundred.
This week, I changed up my famous Dragon Noodle dish by adding ground pork and chopped peanuts, replacing the sriracha with a chunky chili garlic sauce, and using some good ramen noodles from the international market.
These pork and peanut dragon noodles are insanely simple but oh-so-rich and delectable. Sweet, salty, sticky, crunchy, and noodle overload! You’ll never order takeout again. Ever.
CAN I USE ANY KIND OF NOODLES?
You may use almost any sort of noodle for this recipe, but I recommend something lighter than typical spaghetti, such as ramen or egg noodles. I used about the equivalent of two ordinary 3oz.
ramen packages of the noodles I used, which came in a large package. Although my noodles were more expensive than store-bought ramen, you can definitely make this for even less! Woo!
PORK AND PEANUT DRAGON NOODLES: WHAT TO SERVE
I recommend serving this meal with something green because it is so sweet, creamy, and indulgent. While at the foreign market, I picked up a bag of baby bok choy and simply sautéed them till wilted.
If you like, you may even toss some vegetables in with the noodles. Broccoli florets or even fresh spinach would make fantastic additions. Also delicious with shredded napa cabbage. Serve with a side of Sesame Kale!
PORK AND PEANUT DRAGON NOODLES
- 1/4 cup chili garlic sauce ($0.53), soy sauce ($0.24), and brown sugar ($0.16)
PORK AND NOODLES
- 1/2 lb. ground pork* ($1.50)
- 2 3oz. packages ramen noodles (seasoning packets discarded) ($1.00)
- 3 green onions, sliced ($0.20)
- 1/4 cup unsalted peanuts, chopped ($0.12)
- In a bowl, combine the chili garlic sauce, soy sauce, and brown sugar.
- In a pan, sear the ground pork over medium heat. Add the prepared dragon sauce and chopped peanuts after they’ve browned. Allow the pork and peanuts to cook for another 5 minutes in the sauce, or until it has reduced by half.
- Begin boiling the water for the noodles while the meat is browning. After the water has come to a boil, add the noodles and cook according to the package guidelines. Using a colander, drain the noodles.
- Add the noodles to the skillet once the sauce has reduced and the noodles have been rinsed. Toss until everything is incorporated and coated with sauce. Serve with sliced green onions on top.
*Because the pork I used was roughly 25% fat, I didn’t need to use any extra oil in the skillet. I didn’t drain the pan because it didn’t produce a lot of fat during cooking.
If the meat has too much fat after being browned, drain it and leave 1 tablespoon of fat in the skillet to blend with the dragon sauce.
- Serving: 1 Serving
- Calories: 655.8 kcal
- Carbohydrates: 61.67 g
- Protein: 25.77 g
- Fat: 21.43 g
- Sodium: 3418.53 mg
- Fiber: 4.87 g
PORK AND PEANUT DRAGON NOODLES – STEP-BY-STEP INSTRUCTIONS
- Combine 1/4 cup chili garlic sauce, 1/4 cup soy sauce, and 1/4 cup brown sugar in a bowl to make the dragon sauce.
- This is the chili garlic sauce that I’m referring to. It’s usually close to the sriracha in most stores. It’s like chunkier sriracha. Red chilies, garlic, vinegar, and salt are combined in this dish. It’s so basic, but it’s a lot easier than putting all of those things in your sauce one by one. 🙂
- In a skillet, brown 1/2 pound of ground pork over medium heat until cooked through. The fat content of the ground pork I used was around 25%. It had enough fat to eliminate the need for additional oil, but not so much that I had to drain any surplus fat after browning. If your pork is very oily, drain some before moving on to the following stage.
- Toss the browned pork with 1/4 cup chopped unsalted peanuts and the dragon sauce.
- Allow the pork and peanuts to simmer in the sauce for five minutes, or until it has reduced by half. When you move your spatula across the sauce, it should leave a trail in the skillet, which will gradually fill in. Boil the water for the noodles while the pork and peanuts are cooking. 6 oz. noodles, cooked according to package guidelines. Using a colander, drain the cooked noodles.
- The pork is virtually caramelized at this point, and it’s so delicious that I couldn’t stop myself from eating it right out of the skillet. The sauce is also absorbed by the peanuts. It appears to be too good to be true.
- Drain the noodles and combine them with the pork and peanut mixture. Toss until everything is coated in sauce and blended.
- Sprinkle a few sliced green onions on top and serve!
Guys, it’s so friggin good. It’s wonderful.
And, as I mentioned in the introduction, these noodles are really rich, so I recommend serving them alongside something green.
You don’t even need to add anything to your greens because the noodles are so tasty. Simply keep them raw to contrast with the extremely rich pork and noodles.