Christopher’s Spicy Pork Noodles

By Christopher Ellis-Jacobs

This dish is quick, easy, and packed with flavor. Enjoy with a Scorpion Bowl Martini!

Print Recipe

Makes

servings

Ingredients

2 tablespoons avocado oil
2 pounds ground pork
3 ” piece fresh ginger minced
8 garlic cloves thinly sliced
2 tablespoons brown sugar
2 tablespoons tomato paste
8 basil leaves chopped
¼ cup sriracha
¼ cup chili crunch or Sambal
¼ cup soy sauce
¼ cup rice vinegar
2 cups vegetable or chicken stock
16 ounces dried ramen or dried spaghetti
Kosher salt
4 tablespoons unsalted butter
1 bunch cilantro chopped
½ cup roasted peanuts chopped
4 scallions sliced

Instructions

Heat oil in a large wide heavy pot over medium-high. Add pork to pot, breaking apart into large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5-7 minutes. Stir and continue to cook until pork is well browned, about 5 minutes longer.
Add ginger, garlic, and sugar. Cook about 5 minutes longer.
Add tomato paste and basil, stirring occasionally, until paste darkens, about 2 minutes.
Add sriracha, chili crunch, soy sauce, vinegar, and 2 cups stock. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente.
Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute.
Plate, topped with cilantro, peanuts and scallions.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.