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This spicy pork noodle dish transformed my weeknight dinner routine with its bold flavors and incredible simplicity. When I'm pressed for time but craving something satisfying, this 20-minute meal delivers restaurant-quality taste with minimal effort.
I first made this on a hectic Monday when I had leftover pork from Sunday dinner. My family devoured it so enthusiastically that we ended up having it again three days later by request. Now it's in our regular rotation whenever we need a quick but impressive meal.
Ingredients
- Pork tenderloin: One pound sliced thinly ensures quick cooking and tender results
- Brown sugar: Creates that perfect sticky glaze and balances the heat
- Soy sauce: Provides deep umami flavor try low sodium if watching salt intake
- Chili garlic sauce: The heart of the dish adjust from 1-2 tablespoons based on your heat preference
- Ramen noodles: Cook in minutes and have the perfect texture for sauce absorption
- Green onions: Add fresh color, crunch, and a mild onion flavor that brightens the dish
- Oil: Helps brown the pork and prevents sticking
Step-by-Step Instructions
- Prepare the noodles:
- Boil water in a large pot and cook the ramen noodles for exactly 3 minutes throwing away the flavor packets. They should be just barely tender as they'll continue cooking slightly in the sauce. Drain immediately to prevent mushiness.
- Brown the pork:
- While the noodles cook heat oil in a large skillet over medium high heat. Add your thinly sliced pork tenderloin in a single layer if possible. Cook for about 2-3 minutes until the edges begin to caramelize and brown. The thin slices cook quickly so keep an eye on them.
- Create the sauce:
- Add brown sugar, soy sauce, and chili garlic sauce to the skillet with the browned pork. Stir everything to combine ensuring the sugar dissolves completely. Reduce the heat to medium low and allow the mixture to simmer for 5 minutes. During this time the sauce will thicken slightly and coat the pork beautifully.
- Combine and serve:
- Add your drained noodles directly to the skillet with the pork and sauce. Using tongs gently toss everything together until the noodles are evenly coated with the glossy sauce. Sprinkle with freshly sliced green onions just before serving for a pop of color and freshness.
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The chili garlic sauce is truly the magic ingredient in this recipe. I keep a jar of Huy Fong brand in my refrigerator at all times it lasts for months and adds instant complex flavor to so many dishes. My husband who typically shies away from spicy food actually requests extra in this dish because the sweetness balances it so perfectly.
Veggie Additions
This noodle dish welcomes vegetable additions that cook quickly alongside the pork. Thinly sliced bell peppers, sugar snap peas or asparagus pieces can be tossed in when you add the sauce to the pork. For heartier vegetables like broccoli or green beans, blanch them first in the noodle water for 1-2 minutes before adding to the skillet. Adding vegetables stretches the dish even further and creates a complete one-bowl meal with balanced nutrition.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The noodles will absorb more sauce as they sit making them even more flavorful. When reheating add a splash of water or chicken broth to loosen the sauce as it tends to thicken when cold. Microwave gently in 30-second intervals stirring between each until heated through or reheat in a skillet over medium heat. The dish freezes surprisingly well for up to one month just thaw overnight in the refrigerator before reheating.
Customization Options
This recipe welcomes endless adaptations based on what you have available. Ground pork works beautifully as a substitute for tenderloin and cooks even faster. Chicken breast or thigh meat cut into thin strips can replace pork entirely. For a vegetarian version try firm tofu cut into cubes and lightly fried before adding the sauce. The sauce itself can be customized too honey can replace brown sugar, sriracha can substitute for chili garlic sauce, and a splash of rice vinegar adds brightness if you prefer a sweet and sour profile.
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Recipe Questions
- → Can I use other meats instead of pork tenderloin?
Yes! This versatile dish works well with chicken, beef, or even shrimp. Just adjust cooking times accordingly - chicken will need to be cooked through completely, beef can be kept medium-rare if preferred, and shrimp only needs 1-2 minutes per side until pink and opaque.
- → What vegetables can I add to the noodle bowl?
Green beans and asparagus work well as mentioned in the original recipe, but broccoli, snap peas, bell peppers, mushrooms, or baby bok choy would also be delicious additions. Add harder vegetables earlier in the cooking process and more delicate ones toward the end.
- → How spicy is this dish?
The spice level is customizable based on how much chili garlic sauce you add. Start with 1 tablespoon for mild heat, or use the full 2 tablespoons (or more) if you prefer a spicier kick. You can always add more at the table for those who enjoy extra heat.
- → Can I use regular spaghetti instead of ramen noodles?
Yes, you can substitute with spaghetti, linguine, or any other pasta you have on hand. Rice noodles, udon, or soba would also work well. Just cook according to package directions and adjust the sauce quantity as needed based on the amount of noodles used.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the noodles, or microwave on medium power. The flavors often intensify overnight, making leftovers especially delicious.
- → What can I substitute for chili garlic sauce?
If you don't have chili garlic sauce, you can use sriracha, sambal oelek, or a combination of minced garlic and red pepper flakes. For a milder version, try sweet chili sauce with a bit of minced garlic added.