Chili Crisp Pork Noodles

• portions: 2 servings
• temps total: 15 minutes

Ingrédients

8 oz Ground pork (20–30% fat preferred)

4 to 6 oz Rice Noodles (flat rice noodles, soaked in hot water 10 minutes, drained (tap hot, not boiling!)

1 1/2 cups Green cabbage (thinly sliced)

1–2 tbsp Chili crisp (to taste)

1-2 tsp Fish Sauce

1–2 tsp Soy Sauce

~1 1/2 cups Chicken broth

Sliced scallion whites

1 Egg (for a silky egg-drag finish)

Sliced scallion greens

Instructions

Brown the pork

Heat a large skillet over medium-high heat.

Add ground pork to a dry pan. Oil is not needed, but if your pork has low fat content, add a bit of neutral oil to help it crisp.

Spread into an even layer and do not touch for 2–3 minutes until deeply browned and fat renders.

Break pork into chunks, leaving some crispy bits intact.

Char the Cabbage and Scallions

Push pork toward the edges of the pan.

Optional: Crack an egg into the pan off heat and stir quickly for a touch of scrambled egg.

Add cabbage and scallion whites to the center and let it cook in the rendered pork fat.

Cook until softened with light char, about 1 minute.

Add Noodles & Water

Add drained rice noodles and fish sauce to the skillet.

Pour in enough chicken broth to just barely cover the noodles.

Scrape the bottom of the pan to release browned bits.

Reduce & Emulsify

Bring to a strong boil and toss constantly.

As the liquid reduces, pork fat and noodle starch emulsify into a glossy sauce.

Cook until noodles are tender and sauce clings tightly with a small puddle remaining.

Finish

Add soy sauce and chili crisp and toss once more.

Taste and adjust seasoning if needed.

Serve immediately while hot and glossy. Finish with sliced scallions if desired.