Spicy Szechuan Pork and Peanut Noodle Stir-Fry

If you love bold, nutty flavors, this stir-fry is for you. Ground pork is simmered in a luscious sauce made with peanut butter, Szechuan paste and sweet soy glaze, then tossed with tender ramen noodles, shredded carrot and scallions. The result is a savory, slightly spicy dish that comes together in under 30 minutes.

Top each bowl with sliced scallion greens, chopped peanuts and a sprinkle of chili flakes for extra crunch and heat. It’s a satisfying weeknight dinner that tastes like takeout-but better.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry 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 carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
2. In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ 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 ⅓ cup water.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add pork. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
4. Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
5. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 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 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 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.
6. Divide stir-fry between bowls. Top with sliced scallion greens, peanuts and remaining chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with lo mein, udon or even spaghetti. Adjust cooking time according to package directions.

Is this dish very spicy?

It has a moderate heat level from the Szechuan paste and chili flakes. You can reduce the chili flakes for a milder version or add more for extra heat.

Can I make this stir-fry ahead of time?

It’s best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water.