Spicy Szechuan Pork Noodles with Crunchy Peanuts

This dish is all about the sauce: a fiery blend of Szechuan paste, nutty sesame oil and tangy rice vinegar that coats every strand of chewy ramen. Tender ground pork and crunchy coleslaw mix add texture, while chopped peanuts and scallions provide the perfect finish.

Ready in just 25 minutes, this noodle bowl is a weeknight winner that brings big flavor without fuss. The combination of spicy, savory and slightly sweet notes will have you coming back for seconds.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, prepare the sauce: in a small bowl, whisk together Szechuan paste, sesame oil, rice wine vinegar and a pinch of sugar (if desired). Set aside.
3. Peel and mince the garlic. Peel and grate the ginger. Trim and thinly slice the scallions, separating white and green parts. Roughly chop the peanuts.
4. In a large skillet or wok over medium-high heat, add a drizzle of oil. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Season with salt and pepper.
5. Add the white parts of the scallions, garlic and ginger to the pork. Cook for 1 minute until fragrant.
6. Add the coleslaw mix to the skillet and cook, stirring, for 2-3 minutes until slightly wilted.
7. Add the cooked noodles and the prepared sauce to the skillet. Toss everything together until well coated and heated through, about 1-2 minutes.
8. Divide the noodles among bowls. Garnish with scallion greens and chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen with lo mein, udon or even spaghetti in a pinch. Adjust cooking time accordingly.

Is this dish very spicy?

It has a moderate kick from the Szechuan paste. To reduce heat, use half the paste or add a teaspoon of sugar to balance.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to refresh the sauce.