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Boldly spiced pork noodles have totally changed my weekday dinners for the better. When I'm hungry but tight on time, this quick dish always hits the spot with big punchy flavors and barely any work.
The first time I tried this was one wild Monday using leftover pork from the weekend. My crew gobbled it all up and immediately asked for an encore a few days later. Now we whip it up anytime dinner needs to be fast and fantastic.
Irresistible Ingredients
- Oil: Helps brown your pork up so it doesn’t grab onto the pan
- Green onions: A fresh sprinkle on top for crunch, color, and gentle onion flavor
- Ramen noodles: Just a couple minutes in boiling water and they're ready to soak up all that tasty sauce
- Chili garlic sauce: This stuff brings all the kick—use as much or as little as you want
- Soy sauce: Brings salty, rich taste—a lower sodium version works if you need less salt
- Brown sugar: Makes everything a bit sweet and glazey with the heat
- Pork tenderloin: Thin slices of about a pound for super quick browning
Easy-to-Follow Steps
- Mix everything together and dig in:
- Drop the noodles straight into the skillet with the pork and sauce. Use tongs to get everything tossed together until it’s all forehead-to-toe saucy. Scatter on the fresh green onions at the very end for a pop.
- Simmer the sweet and spicy sauce:
- Toss your brown sugar, soy, and chili garlic sauce right in the hot pan with the pork. Give it a good stir—wait till all the sugar melts. Lower the heat, then let it bubble away slowly for 5 minutes so it thickens and sticks to the meat.
- Get your pork browned up:
- While those noodles are cooking, warm up a big skillet with oil over medium-high. Add all the thin pork in a single layer if you can and let them sear 2–3 minutes. Once you see the edges turning brown and crispy, you’re good.
- Prep your noodles:
- Fill a big pot with water and bring it to a boil. Dump in the ramen noodles without the flavor packet, and only cook them for about 3 minutes. Drain right away so they don’t turn to mush—they’ll finish up in the pan.
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The real magic here is the chili garlic sauce. I never let my fridge run out of Huy Fong’s jar—it keeps forever and makes everything pop. Even my husband, who usually steers clear of spicy food, asks for more because the sweetness makes the heat totally manageable.
Veggies to Toss In
These noodles love extra veggies that cook fast along with the pork. Try tossing in slim strips of bell pepper, snap peas, or asparagus when you pour in the sauce. For chunkier picks like green beans or broccoli, just let them sit in the boiling noodle water for a minute or two before tossing them into the pan. It fills out the meal with more color and some extra goodness.
Keeping It Fresh
Store what’s left in a lidded container in the fridge for up to three days. The noodles grab even more flavor over time. When you’re ready to eat, splash in a bit of broth or water since the sauce thickens up cold. Warm up in the microwave, stirring every 30 seconds, or just toss it back in a pan. You can freeze this too—good for about a month—just thaw in the fridge and then reheat.
Make It Your Own
You can swap in whatever you have on hand. Ground pork is awesome and browns even quicker than tenderloin. Thin-sliced chicken works, too. For meatless, go with firm tofu—just brown the cubes first before the sauce. The sauce itself is flexible—honey instead of brown sugar, sriracha for more heat, add a glug of rice vinegar for a tangy lift if you want it extra bright.
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Recipe FAQs
- → Is it okay to try other meats instead of pork tenderloin?
Absolutely—this dish is pretty flexible. Swap in shrimp, beef, or chicken if you’d like. Chicken needs to be cooked all the way through, shrimp turn pink and firm in just a couple minutes, and beef can be as rare or cooked as you like.
- → Which veggies taste good with these noodles?
Honestly, there’s lots you could use! Chop up some broccoli, mushrooms, baby bok choy, or even toss in snap peas or bell peppers. Add tougher veggies up front so they get tender, then throw in the softer stuff once things are almost ready.
- → Just how spicy does this meal get?
You control the heat, totally. Go with just a spoon of chili garlic sauce for mild vibes, or double (even triple) it for extra kick. Add more on your own plate for a bigger blast!
- → Can I swap ramen for regular pasta?
Sure can—grab spaghetti, linguine, or whatever noodles you’ve got. Udon, soba, or rice noodles also work. Just cook them like usual and pour on the sauce. You might want to tweak the amount of sauce if you use lots of pasta.
- → How should I keep and warm up the extras?
Pop the leftovers into a sealed container and stash them in the fridge—should keep fine for about three days. Warm them in a skillet with a splash of water, or use the microwave (just go for medium heat). The flavors settle in and get yummier after sitting overnight!
- → What if I don’t have chili garlic sauce sitting around?
No stress—you can grab sriracha, sambal oelek, or even just stir together a little garlic and red pepper flakes. Want it milder? Sweet chili sauce plus garlic does the trick, too.