Ground Pork Chili Oil Noodles

One of my favorite condiments of all time is chili oil/crisp, and in my opinion, it’s pretty perfect. Now at the very top of that list is the OG hot chili crisp from Mama Teav’s. There’s just something about the depth of flavor, the slow-building heat and slight tingle, the crispy garlic chips, and the way the oil coats all of your taste buds. It’s spicy, savory, aromatic, and everything you want from a sauce. Chili crisp doesn’t just add heat; it adds character. Taking all of that into account, I wanted to build a recipe around it, and these Ground Pork Chili Oil Noodles are exactly that. A super quick 15-minute meal that is insanely flavorful, satisfying, and really easy to make. This is the kind of recipe that earns a permanent spot in your busy weekday rotation. Minimal prep, pantry-friendly ingredients, and restaurant-level flavor at home. If you love chili oil, chewy knife-cut noodles, or fast Asian inspired meals, you’ll definitely love this one.

How to Make Ground Pork Chili Oil Noodles

Cook the Noodles

Cook the knife-cut noodles according to the package instructions, but cook them for one minute less than recommended. You’ll want the noodles to be chewy since they will finish cooking in the pan later. Drain the noodles, then rinse them under cold water. This stops the cooking process and removes excess surface starch, keeping the noodles bouncy and preventing clumping. Set the noodles aside.

Make the Chili Oil Sauce

In a small mixing bowl, combine Mama Teav’s chili crisp, soy sauce, dark soy sauce, black vinegar, sugar, and MSG. Mix well until everything is fully incorporated and the sugar has dissolved. This sauce is the backbone of the dish and where it gets all of its flavor. It is savory, spicy, slightly tangy, and deeply umami-forward. Using chili crisp as the base gives you layers of flavor without needing a long ingredient list.

Cook the Ground Pork

Heat a pan over medium-high heat and add a splash of oil. Add the minced garlic and chopped green onions. Sauté for about one minute, just until fragrant. Then add the ground pork and season with a pinch of salt. Using a wooden spoon or spatula, break up the pork into small pieces. Cook for 3 to 4 minutes, until the pork is mostly cooked and no longer pink.

Stir the chili oil sauce into the cooked ground pork, then cook for another minute, allowing the pork to absorb all the sauce’s flavor. Add the cooked noodles to the pan and toss until evenly coated and glossy. Let the noodles cook for another minute to bring everything together. Taste and adjust seasoning as needed. You can add more chili crisp for heat, a splash of soy sauce for saltiness, or a pinch of sugar to balance the spice.

Serve

Transfer everything to a serving plate. Garnish with more chopped green onions and an extra spoonful of chili crisp. Enjoy!