Chili Crispy Pork Noodles
Directions
- 1Heat a large skillet over medium-high heat.
- 2Add ground pork to a dry pan, adding a splash of oil if the pork is lean.
- 3Spread the pork into an even layer and leave it untouched to brown and render fat.
- 4Break the pork into chunks, leaving some crispy bits intact.
- 5Push the pork to the edges of the pan and optionally add an egg, stirring quickly to scramble.
- 6Add cabbage and scallion whites to the center and cook until softened with a light char.
- 7Add the drained rice noodles and fish sauce to the skillet.
- 8Pour in enough chicken broth to barely cover the noodles and scrape the bottom of the pan to release browned bits.
- 9Bring to a boil and toss constantly until the liquid reduces and emulsifies into a glossy sauce.
- 10Remove from heat, add soy sauce and chili crisp, and toss to combine.
- 11Serve immediately with sliced scallion greens.
Ingredients
- 8 oz ground pork (20–30% fat)
- 4 to 6 oz flat rice noodles, soaked in hot water 10 minutes, drained
- 1 1/2 cups green cabbage, thinly sliced
- 1–2 tbsp chili crisp (optional)
- 1–2 tsp fish sauce
- 1–2 tsp soy sauce
- ~ 1 1/2 cups chicken broth
- scallion whites, sliced
- egg (optional)
- for garnish scallion greens, sliced
- splash neutral oil (optional)
