Szechuan Pork Noodle Stir-Fry

🥘 Ingredients

• butter (use 1 TBSP)
  2 tbsp
• carrots
  6 oz
• chili flakes
  2 tsp
• cooking oil
  1 tsp
• garlic
  2 clove
• ground pork
  20 oz
• peanut butter
  1.15 oz
• peanuts
  1 oz
• pepper
• pork ramen stock concentrate
  2 unit
• ramen noodles
  9 oz
• salt
• scallions
  2 unit
• sugar (use 1.5 tsp)
  1 tbsp
• sweet soy glaze
  1/2 c
• szechuan paste
  2 tbsp
• white wine vinegar
  5 tsp

🍳 Cookware

• medium pot
• small bowl
• large pan
• medium pot

1. 

   1

   Bring a medium pot of salt water to a boil. Wash and dry all produce. Peel and mince garlic . Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrots ; grate on the largest holes of a box grater. Roughly chop peanuts .

   salt, garlic: 2 clove, scallions: 2 unit, carrots: 6 oz, peanuts: 1 oz
2. 

   2

   In a small bowl , whisk together sweet soy glaze , pork ramen stock concentrate , half the szechuan paste , half the white wine vinegar , half the peanut butter , sugar , 1/4 cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and 1/3 cup water.)

   sweet soy glaze: 1/2 c, pork ramen stock concentrate: 2 unit, szechuan paste: 2 tbsp, white wine vinegar: 5 tsp, peanut butter: 1.15 oz, sugar: 1 tbsp (use 1.5 tsp), chili flakes: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground pork . Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, ⏱️ 4 minutes . Break up meat into pieces and continue cooking until pork is cooked through, ⏱️ 3 minutes .

   cooking oil: 1 tsp, ground pork: 20 oz
4. 

   4

   Add garlic and scallion pieces to pan with pork; cook until fragrant, ⏱️ 2 minutes . Stir in sauce; cook until reduced and thickened slightly, ⏱️ 2 minutes .
5. 

   5

   Once water is boiling, add ramen noodles to medium pot . Cook, stirring occasionally, until tender, ⏱️ 2 minutes . Drain and thoroughly rinse under cold water, at least ⏱️ 30 seconds . (This stops cooking and helps prevent sticky noodles.) Add drained noodles, carrot, and butter to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, ⏱️ 2 minutes . (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper .

   ramen noodles: 9 oz, butter: 2 tbsp (use 1 TBSP), salt, pepper
6. 

   6

   Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.

   chili flakes: 1 tsp
7. 7

   **Ground Pork is fully cooked when internal temperature reaches 160º.**