Clean recipe · cheffatty.com
Chili Crispy 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.
Original recipe: cheffatty.com
- Yield:
- 2 servings
- Total:
- 15 min
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Ingredients
- 8 oz Ground pork, 20–30% fat preferred
- 4 to 6 oz Rice Noodles, flat rice noodles, soaked in hot water 10 minutes, drained (tap hot, not boiling!)
- 1 1/2 cups Green cabbage, thinly sliced
- 1–2 tbsp Chili crisp, to taste
- 1-2 tsp Fish Sauce
- 1–2 tsp Soy Sauce
- ~1 1/2 cups Chicken broth
- Sliced scallion whites
- 1 Egg, for a silky egg-drag finish
- Sliced scallion greens
Instructions
- Heat a large skillet over medium-high heat.
- 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.
- Spread into an even layer and do not touch for 2–3 minutes until deeply browned and fat renders.
- Break pork into chunks, leaving some crispy bits intact.
- Push pork toward the edges of the pan.
- Optional: Crack an egg into the pan off heat and stir quickly for a touch of scrambled egg.
- Add cabbage and scallion whites to the center and let it cook in the rendered pork fat.
- Cook until softened with light char, about 1 minute.
- Add drained rice noodles and fish sauce to the skillet.
- Pour in enough chicken broth to just barely cover the noodles.
- Scrape the bottom of the pan to release browned bits.
- Bring to a strong boil and toss constantly.
- As the liquid reduces, pork fat and noodle starch emulsify into a glossy sauce.
- Cook until noodles are tender and sauce clings tightly with a small puddle remaining.
- Add soy sauce and chili crisp and toss once more.
- Taste and adjust seasoning if needed.
- Serve immediately while hot and glossy. Finish with sliced scallions if desired.