Szechuan Pork Ramen Stir-Fry

Ingredients

• 9 oz ramen noodles
• 20 oz ground pork
• 2 garlic cloves
• 4 scallions, whites and greens separated
• 6 oz carrot, grated
• 1 oz peanuts, roughly chopped
• 8 tablespoons sweet soy glaze
• 2 pork ramen stock concentrates
• 4 tablespoons Szechuan paste
• 10 teaspoons rice wine vinegar
• 2 oz peanut butter
• 2 teaspoons chili flakes
• 3 teaspoons sugar
• 2 tablespoons butter
• Cooking oil
• Salt and black pepper

Instructions

1. Bring a medium pot of salted water to a boil. Peel and mince the garlic. Thinly slice the scallions, separating the whites from the greens. Grate the carrot and roughly chop the peanuts.
2. Whisk together the sweet soy glaze, pork stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, sugar, and chili flakes to taste. Add ⅓ cup water and whisk until smooth.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork, press it into an even layer, and cook undisturbed until browned on the bottom, 3–4 minutes. Break it up and continue cooking until cooked through, 2–4 minutes more.
4. Add the garlic and scallion whites to the pork and cook until fragrant, 1–2 minutes. Stir in the sauce and cook until reduced and slightly thickened, 1–2 minutes.
5. Cook the ramen in the boiling water until tender, 1–2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds. Add the noodles, carrot, and butter to the pork mixture and toss until warmed through and coated, 1–2 minutes. Season with salt and pepper.
6. Divide between bowls and top with sliced scallion greens, peanuts, and remaining chili flakes.