Spicy Rice Noodles With Ground Pork and Scallions
Flat rice noodles tossed with browned ground pork, sesame oil, and chile-garlic paste, finished with fresh scallion greens. Quick weeknight dinner that comes together in under 20 minutes with minimal ingredients and maximum flavor.
Ingredients
- 14 oz flat rice noodles
- boiling water, for soaking noodles
- 2 tablespoons toasted sesame oilneutral oil1:1
less nutty flavor
- 1 ½ lb ground pork
- 6 scallions, white and light green parts minced, dark green parts thinly sliced
- kosher salt(optional)
- freshly ground black pepper(optional)
- 2 tablespoons chile-garlic pastesriracha1:1condiment
different heat profile
Instructions
- 1
Place noodles in a large bowl and cover with boiling water. Separate noodles with tongs to prevent clumping. Let sit for 5 minutes to soften. Reserve 1/4 cup soaking water and drain noodles.
- 2
Heat sesame oil in a wok or large skillet over high heat. Add pork and minced scallion whites and light greens. Season with salt and pepper. Cook, stirring and breaking up pork with a wooden spoon, until browned.
- 3
Add drained noodles, reserved soaking water, and chile-garlic paste to the wok. Stir until noodles are evenly coated.
- 4
Transfer to serving bowls and top with sliced scallion dark greens. Serve with additional sesame oil and chile-garlic paste on the side.
Tips
Use tongs to gently separate noodles while soaking to prevent clumping and ensure even texture.
Cook pork over high heat to develop browning and flavor; stir frequently to break into small pieces.
Reserved noodle soaking water adds starch that helps create a light sauce coating.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in wok or skillet with splash of water or sesame oil.
Prepare noodles and soak up to 2 hours ahead; store separately from other ingredients to prevent sogginess.
Serve immediately in bowls with sesame oil and chile-garlic paste on the side for individual adjustment of heat and flavor.
Common Mistakes
Do not skip separating noodles while soaking to avoid clumping.
Do not overcook noodles; they continue to soften from residual heat and sauce.
Do not add all sauce at once; toss to coat evenly to prevent pooling.