Chili Crisp Pork Noodles
Glossy rice noodles cooked directly in rendered pork fat and chili crisp, forming a spicy, savory sauce without a separate stir-fry glaze.
Ingredients
- 8 oz Ground pork
- 4 to 6 oz Rice Noodles (flat rice noodles
- 1 1/2 cups Green cabbage
- 1 –2 tbsp Chili crisp
- 1 -2 tsp Fish Sauce
- 1 –2 tsp Soy Sauce
- ~1 1/2 cups Chicken broth
- Sliced scallion whites
- 1 Egg
- Sliced scallion greens
Instructions
- 1
Heat a large skillet over medium-high heat.
- 2
Add ground pork to a dry pan. Oil is not needed, but if your pork has low fat content, add a bit of neutral oil to help it crisp.
- 3
Spread into an even layer and do not touch for 2–3 minutes until deeply browned and fat renders.
- 4
Break pork into chunks, leaving some crispy bits intact.
- 5
Push pork toward the edges of the pan.
- 6
Optional: Crack an egg into the pan off heat and stir quickly for a touch of scrambled egg.
- 7
Add cabbage and scallion whites to the center and let it cook in the rendered pork fat.
- 8
Cook until softened with light char, about 1 minute.
- 9
Add drained rice noodles and fish sauce to the skillet.
- 10
Pour in enough chicken broth to just barely cover the noodles.
- 11
Scrape the bottom of the pan to release browned bits.
- 12
Bring to a strong boil and toss constantly.
- 13
As the liquid reduces, pork fat and noodle starch emulsify into a glossy sauce.
- 14
Cook until noodles are tender and sauce clings tightly with a small puddle remaining.
- 15
Add soy sauce and chili crisp and toss once more.
- 16
Taste and adjust seasoning if needed.
- 17
Serve immediately while hot and glossy. Finish with sliced scallions if desired.