Pork Fried Noodles with Crispy Edges

• 8 oz dried egg noodles
• 1 lb ground pork
• 3 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup frozen peas and carrots
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)

Steps

1. 1 Cook egg noodles according to package instructions; drain and set aside.
2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add ground pork and cook until browned.
3. 3 Remove pork and set aside. In the same skillet, add remaining oil and sauté garlic and onion until fragrant.
4. 4 Add frozen peas and carrots, cooking until heated through.
5. 5 Return pork to skillet along with cooked noodles, soy sauce, oyster sauce, and sesame oil. Stir-fry until well combined and heated through.
6. 6 Press the mixture into the edges of the skillet and let cook undisturbed for 2-3 minutes to crisp up the edges.
7. 7 Garnish with green onions, black pepper, and chili flakes if using before serving.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add an egg for a classic touch or substitute shrimp for pork for a seafood twist.

Substitutions

• Use rice noodles if you prefer a different texture.
• Substitute coconut aminos for soy sauce for a gluten-free option.

Pairings

• Steamed dumplings
• Asian slaw
• Miso soup

Nutrition

Tips

• For extra crispy edges, use a cast iron skillet.
• Ensure your skillet is hot before adding the pork to get a good sear.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispy edges.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of kimchi or a simple cucumber salad.
• Pair with a cold beer or a citrusy iced tea.

FAQ