One-Pan Chili Crispy Pork Noodles
One-Pan Chili Crispy Pork Noodles
Ingredients
- 1 pound ground pork
- 2 large eggs
- 4 cups shredded cabbage
- 1/2 cup green onions, chopped, divided
- 2 tablespoons fish sauce
- 1 1/2 cups chicken broth
- 8 ounces rice noodles, thin
- 2 tablespoons soy sauce
- 1/4 cup chili crisp, or to taste
Instructions
- 1
Heat a large, deep skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it is very crispy and browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Push the crispy pork to one side of the pan. Crack the eggs directly into the empty space in the pan and scramble them until fully cooked, about 1-2 minutes. Break the scrambled eggs into smaller pieces and mix them with the pork.
⏱️ 2 min
- 3
Add the shredded cabbage and half of the chopped green onions to the pan. Stir to combine with the pork and egg.
⏱️ 1 min
- 4
Pour in the fish sauce and chicken broth. Add the rice noodles directly into the pan, submerging them as much as possible in the liquid. Bring the mixture to a simmer.
⏱️ 1 min
- 5
Continue to cook, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed or reduced, about 3-4 minutes.
⏱️ 4 min
- 6
Remove the pan from the heat. Stir in the soy sauce and chili crisp until all ingredients are well combined and coated.
⏱️ 1 min
- 7
Serve immediately in bowls, garnished with the remaining chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chili Crispy Pork Noodles
Ingredients
- 1 pound ground pork
- 2 large eggs
- 4 cups shredded cabbage
- 1/2 cup green onions, chopped, divided
- 2 tablespoons fish sauce
- 1 1/2 cups chicken broth
- 8 ounces rice noodles, thin
- 2 tablespoons soy sauce
- 1/4 cup chili crisp, or to taste
Instructions
- 1
Heat a large, deep skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it is very crispy and browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Push the crispy pork to one side of the pan. Crack the eggs directly into the empty space in the pan and scramble them until fully cooked, about 1-2 minutes. Break the scrambled eggs into smaller pieces and mix them with the pork.
⏱️ 2 min - 3
Add the shredded cabbage and half of the chopped green onions to the pan. Stir to combine with the pork and egg.
⏱️ 1 min - 4
Pour in the fish sauce and chicken broth. Add the rice noodles directly into the pan, submerging them as much as possible in the liquid. Bring the mixture to a simmer.
⏱️ 1 min - 5
Continue to cook, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed or reduced, about 3-4 minutes.
⏱️ 4 min - 6
Remove the pan from the heat. Stir in the soy sauce and chili crisp until all ingredients are well combined and coated.
⏱️ 1 min - 7
Serve immediately in bowls, garnished with the remaining chopped green onions.
⏱️ 1 min