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Makes

6 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.