30-Minute Szechuan Pork Noodle Stir-Fry
This spicy Szechuan-style stir-fry combines ground pork with ramen noodles in a bold sauce made from sweet soy glaze, peanut butter, and chili paste. Fresh carrots add crunch while scallions and chopped peanuts provide texture and flavor contrast. The dish balances sweet, spicy, and umami elements for a satisfying weeknight dinner that comes together in under 30 minutes. Perfect for those who love bold Asian flavors and comforting noodle dishes.
Ingredients
- 1 clove garlic, minced
- 2 unit scallions, trimmed and cut crosswise into 1-inch pieces, greens sliced
- 3 ounce carrots, trimmed, peeled and grated
- ½ ounce peanuts, roughly chopped
- 4 tablespoon sweet soy glaze
- 1 unit pork ramen stock concentrate
- 2 tablespoon Szechuan paste
- 5 teaspoon white wine vinegar
- 1 ⅛ ounce peanut butter
- 1 teaspoon chili flakes
- 10 ounce ground pork
- 4 ½ ounce ramen noodleslo mein noodles1:1wheat
similar texture
- salt
- pepper
- 1 ½ teaspoon sugar
- 1 teaspoon cooking oil
- 1 tablespoon butter
Instructions
- 1
Bring salted water to a boil and wash produce
- 2
Mince garlic, cut scallions into pieces and slice greens, grate carrot, chop peanuts
- 3
Whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, sugar, water, and chili flakes until smooth
- 4
Heat oil in large pan over medium-high heat and add pork
- 5
Press pork into even layer and cook undisturbed until browned on bottom
- 6
Break up meat and continue cooking until cooked through
- 7
Add garlic and scallion pieces to pan and cook until fragrant
- 8
Stir in sauce and cook until reduced and thickened slightly
- 9
Add noodles to boiling water and cook until tender
- 10
Drain noodles and rinse thoroughly under cold water
- 11
Add drained noodles, carrot, and butter to pan with pork mixture
- 12
Toss until noodles are warmed through and thoroughly combined
- 13
Season with salt and pepper to taste
- 14
Divide between bowls and top with sliced scallion greens, peanuts, and remaining chili flakes
Tips
Rinse cooked noodles thoroughly under cold water to stop cooking and prevent them from becoming sticky
If noodles seem dry, add water a splash at a time until thoroughly coated in sauce
Press pork into an even layer and let it brown undisturbed for better flavor development
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Sauce can be prepared up to 2 days ahead and refrigerated
Serve immediately while hot for best texture
Common Mistakes
Don't skip rinsing noodles to avoid sticky, clumpy texture
Cook pork undisturbed initially to develop proper browning
Substitutions
Nut-Free Alternatives
General Alternatives
similar texture
FAQ
Can I make this vegetarian?
Replace ground pork with crumbled firm tofu or plant-based ground meat and use vegetable stock concentrate instead of pork ramen stock.
How spicy is this dish?
Heat level depends on the Szechuan paste and chili flakes used. Start with less and add more to taste as both ingredients vary in intensity.
Can I freeze leftovers?
Not recommended as noodles become mushy when frozen and thawed. Best enjoyed fresh or refrigerated for up to 3 days.