Sometimes you’re craving something really really really TASTY, and oftentimes the secret to that craving is lots of salty, spicy goodness. That’s why today, we’re offering up these Spicy Crispy Pork Noodles made with one of our favorite store-bought sauces, Lao Gan Ma.
We’ve done a few recipes now that showcase our favorite—really China’s favorite—chili sauce: Lao Gan Ma with black beans. One of the first was Kaitlin’s Special Noodles, a riff on a sort of Lao Gan Ma lo mein that is packed with the delicious aromatics and porky crispy bits that we all want in a great bowl of noodles. Another recipe that uses this greatest of chili sauces is my mom’s Lao Gan Ma Noodles. (You can read more on the origin of “Godmother sauce” there, too!)
But another shortcut to this Spicy Crispy Pork Noodles recipe is using regular ol’ spaghetti!!! It technically came about because my dad forgot to buy the lo mein noodles for me to make the original Kaitlin’s Special Noodles recipe. When you’re a blogger, forgetting your shopping list isn’t just inconvenient, it turns into an occupational hazard when I open the fridge and realize there ain’t no lo mein noodles in sight…
That said, the great news is that this recipe actually works great with any box of dried spaghetti, even in the wok; but you can make it in any heavy-bottomed skillet set over high heat.
We hope you enjoy this Spicy Crispy Pork Noodles recipe as much as we do!
Spicy Crispy Pork Noodles: The Recipe
Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute.
Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
Add the chopped garlic and cook for another 30 seconds.
Then add the ground pork. Stir until just cooked through, breaking up any big chunks.
Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil.
Then add 2 heaping tablespoons of the Lao Gan Ma black bean hot sauce. Stir and cook for a minute.
Turn the heat up to high and add the cooked spaghetti, peanuts, scallions, and leafy veggies.
You can use any leafy green vegetable that wilts quickly. We chose baby bok choy:
Quickly stir fry for a few minutes to heat them through. Stir fry to combine, moving quickly so the spaghetti doesn’t stick to the wok. Cook until the veggies are wilted/just cooked through.
Serve immediately!
Spicy Crispy Pork Noodles
Ingredients
- ¼ cup oil
- 1-3 fresh or dried red chilis
- 2 tablespoons ginger (finely minced)
- ½ teaspoon Sichuan peppercorn powder (optional)
- 5 cloves garlic (chopped)
- 8 ounces ground pork
- 2 tablespoons Shaoxing wine
- ½ teaspoon sugar
- ½ teaspoon white pepper
- 1 tablespoon soy sauce (plus more to taste)
- ½ teaspoon sesame oil
- 2 tablespoons Lao Gan Ma Black Bean Chili Sauce (or to taste, we used 3!)
- 8 oz. dried spaghetti (cooked according to package instructions)
- ⅓ cup chopped peanuts (optional)
- 1 scallion (chopped)
- A big handful or two of any leafy green vegetable (anything that wilts quickly and has a mild flavor will do, such as bok choy, choy sum, spinach, napa cabbage, etc., washed)
Instructions
- Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
- Add the minced garlic and cook for another 30 seconds. Then add the ground pork. Stir until just cooked through, breaking up any big chunks. Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Then add 2 heaping tablespoons of the black bean hot sauce. Stir and cook for a minute.
- Turn the heat up to high and add the cooked spaghetti, peanuts, scallions, and leafy veggies. Quickly stir fry for a few minutes to heat them through. Stir fry to combine, moving quickly so the spaghetti doesn’t stick to the wok. Cook until the veggies are wilted/just cooked through.
- Serve immediately!
Nutrition
Roxanne says
Super easy and delicious. Make it less spicy if you can’t take the heat. Love recipes that are quick and easy to make. Another recipe to add to the rotation!
Judy says
Yayyyy…we are happy to hear that, Roxanne.
Abigail Appiah says
I can’t eat ground pork so can i use ground beef or ground chicken instead?
Sarah says
Yes!
mability says
This is another fantastic quick meal. Thanks for the introduction to Lao Gan Ma with black beans. It’s a perfect combination of spice and black beans and delicious in this dish. I didn’t have the Sichuan peppercorn powder so I just ordered it to add next time I make this dish.
This dish reminds me of a dish a local restaurant makes called Dan Dan noodles. This one is much better. A couple of questions.
What (everyday) soy sauce do you recommend? I find the Kikkoman a bit too heavy and salty.
Also, I didn’t see the quantity of chopped peanuts to use, what do you recommend?
Thanks so much for another great recipe…I’m going to try lo mein next. I love noodles.
Kaitlin says
Thank you! To answer your questions, we use pearl river bridge light soy sauce–we like it best as it has a good amount of salt. Also, it’s a Chinese soy sauce, and there are some very subtle differences in the flavors.
For chopped peanuts, use whatever suits your taste! We used 1/3 cup.
Thanks for cooking and commenting! Hope you enjoy the lo mein! :)
Donaleen Kohn says
We made this last night. It is so hot I couldn’t eat it and I like hot food. It was also not that quick. Not the best Woks recipe.
Kaitlin says
Hey Donaleen–sorry it didn’t work out for you! Generally, with spicy ingredients we advise that you season to taste and add more if needed.
Joli says
Hi! My family dont eat chilli how to omit the chillies whats the alternative for the sauce? Can use the regular black bean? Thank you
Kaitlin says
Hi Joli, you can look for a regular black bean paste. Go for a small amount at first and season to taste. I would also mix it in before adding the noodles as it’s much more viscous than the lao gan ma chili sauce. Good luck!
Wenderella says
This was delicious, and it will likely go on high rotation for when I need a quick feed.
Kaitlin says
Wooo! Always exciting to find a new recipe for your regular rotation :)
Renate says
Hubby made this tonight for dinner, amazing! So good and perfect amount of heat for him. Love your recipes and they always make something fabulous!
Kaitlin says
Yay! Happy hubbies are good hubbies. Thanks for reading and cooking :D
Heather says
Hi – I tried to order the Lao Gan Ma Black Bean Chili Sauce and I received Chili Oil with Black Bean. Is that the same thing or did I order the wrong product?
Sarah says
That should be the right product, Heather! To make sure, we have a picture of the jar in the very first recipe we ever posted on the blog! Find it here: https://thewoksoflife.com/2013/06/simple-spicy-pan-fried-noodles/
Heather says
Okay thanks, I think I got the wrong item, mine has lots of seeds and the label is a little different.
Jane says
I made this a couple nights ago and it’s absolutely delicious! The spaghetti actually works so well. I love that it holds its shape and picks up the sauce really well! Thanks for another great recipe!
Kaitlin says
Awesome–thanks, Jane! Glad you enjoyed it :)
Pete Fox says
What amounts of other ingredients should I change if I want to double the spaghetti and pork? Thanks
Kaitlin says
Hey Pete, if you’re doubling the spaghetti and pork, you should double the whole recipe! :)