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Spicy pork noodles totally changed up dinnertime at my place. It bursts with bold flavor and is super easy to fix. When I don't have a lot of time but want something big on taste, I reach for this meal. You'll have it ready in 20 minutes, and it's as tasty as anything you'd order out—with barely any work.
The first time I threw this together, I had some leftover pork from the weekend. Monday was pretty chaotic. My crew devoured it in no time, and by midweek, they begged for it again. Now, it's one of our never-fail go-tos for a speedy, crowd-pleasing dinner.
Tasty Ingredients
- Oil: Stops pork from sticking and gets it golden quick
- Green onions: Brings crunch and a pop of fresh flavor on top
- Ramen noodles: Soaks up that sauce and only needs a couple minutes to cook
- Chili garlic sauce: Packs the heat—start with a tablespoon and add more if you’re feeling spicy
- Soy sauce: Makes everything savory; low-salt versions are great too
- Brown sugar: Makes it sticky-sweet and keeps that spice in check
- Pork tenderloin: Thin slices (about a pound) cook up in no time and stay juicy
Simple Steps
- Mingle and serve:
- Toss the noodles into your pan with pork and all the sauce. Use tongs to mix everything together until noodles are shiny and coated. Sprinkle green onions over the top. Serve while it's hot for the freshest taste.
- Bubble up the sauce:
- After the pork is browned, drop in your brown sugar, soy sauce, and chili garlic sauce. Stir so the sugar melts into everything. Turn down the heat and let it simmer gently for five minutes. The mixture will thicken and coat the pork.
- Brown the pork:
- While noodles are boiling, heat oil in a skillet over medium-high. Add pork strips, laying them out so they’re not crowded. Let them cook for a couple minutes until caramelized and tasty. Don’t walk away—they cook super fast.
- Fix the noodles:
- Bring a big pot of water to a boil and cook ramen noodles for just 3 minutes. Toss out those flavor packets. Drain them right away so they stay firm—they'll soak up sauce in the pan soon.
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I swear by chili garlic sauce for this—it makes all the difference. I always keep Huy Fong brand in the fridge. It lasts ages and jazzes up even simple meals. My husband usually dodges spicy food but asks for extra in this one since the sweet glaze takes the edge off.
Extra Veggie Ideas
Feel free to toss in quick-cooking veggies along with the pork. Thin slices of bell pepper, asparagus tips, or snap peas work great. Heartier ones like green beans or broccoli? Quickly blanch them in your noodle water—just a couple minutes—then add to your skillet with the sauce. Veggies make this dinner extra filling and super colorful.
How to Keep & Reheat
Pop leftovers in an airtight box and chill for up to three days. The noodles get even tastier as they soak up more sauce. To warm it up, add a splash of chicken broth or water so the sauce loosens up. Gently microwave in half-minute bursts or warm in a skillet on medium. You can freeze this for about a month—just thaw overnight in the fridge before heating back up.
Switch It Up
You can totally swap things in and out here! Ground pork works just as well and cooks up in a flash. Use chicken—breast or thighs chopped up—if you're out of pork. To keep it vegetarian, go for cubed tofu and let it crisp before the sauce goes in. Mix up the sauce too—try honey for brown sugar, sriracha for a different kick, or a splash of rice vinegar if you're craving a touch of tanginess.
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Recipe FAQs
- → Could I swap out pork tenderloin for a different protein?
Totally! Use shrimp, beef, or chicken if that’s what you’ve got. If you pick chicken, cook it all the way through. Shrimp cooks fast, just a couple minutes per side. Beef is great too—medium-rare is fine if you like it that way.
- → Which veggies taste good in this noodle mix?
Bok choy, bell pepper, mushrooms, or broccoli all work super well. Snap peas or baby corn add crunch too. Chuck tougher veggies in the pan early, then drop in the softer ones right at the end so they don’t get mushy.
- → How hot do these noodles get?
That’s up to you. Go for one tablespoon of chili garlic sauce if you want just a little spice, or two (or even more) if you’re after that real kick. If you’re nervous, start low—folks can always add more heat on their own plates.
- → Can I mix in spaghetti instead of ramen?
For sure! Spaghetti, udon, soba, or regular rice noodles can swap in for ramen. Just cook your pasta how you normally would, and maybe tweak the sauce depending on how many noodles you use.
- → What’s the best way to reheat and save extras?
Keep any leftovers sealed up in the fridge for two to three days. Warm them in a pan with a tiny splash of water to loosen things, or nuke ’em gently. The flavors tend to get even punchier after a night in the fridge.
- → Stuck without chili garlic sauce—what else can I use?
If you’re out, swap in sriracha, sambal oelek, or just mix some garlic with crushed red pepper. Prefer it less spicy? Sweet chili sauce with a little garlic stirred in totally works too.