Szechuan Pork Stir fry

• servings: 4
• active time: Prep: 10 m | Cook: 30 m
• total time: 40 minutes

Ingredients

2 tbsp minced garlic

2 scallions

6 oz grated carrots

1 oz chopped peanuts

4 oz sweet soy glaze

2 tsp better than bouillon chicken

1 oz szechuan sauce

0.84 oz white wine vinegar

1.5 oz peanut butter

1 tsp chili flakes

20 oz ground pork

9 oz wheat ramen noodles

3 tsp sugar

1/2 cups water

2 tbsp butter

Directions

1: Prep

Trim and peel carrots; grate on the largest holes of a box grater.

Trim and cut scallions, cut into thin slices. Keep the whites separate.

Roughly chop peanuts.

2: make sauce

In a bowl, whisk together the sweet soy glaze, bouillon, szechuan sauce, vinegar, peanut butter, 3 tsp of sugar, 1/2 cup water, and chill flakes to taste until smooth.

3: start pork and water

Heat a drizzle of oil in a large pan over medium-high heat.

While waiting, bring a medium pot of salted water to a boil.

Add pork and flatten with a spatula into an even layer. Cook, undisturbed, until brown on the bottom, 3-4 minutes.

Break up meat into pieces and cook the rest of the way through, 2-4 more minutes.

4: finish pork

Add garlic and white scallion pieces to pan with pork; cook until fragrant, 1-2 minutes.

Stir in sauce; cook until slightly thickened

5: cook noodles and stir fry

Once water is boiling, add and cook noodles according to your noodles packaging instructions. Drain and rinse noodles with cold water for 30 seconds.

Add drained noodles, carrots and 2 tbsp of butter to pan with pork mixture. Toss until noodles are warmed through and everything is combined. Taste and season with salt and pepper.

6: serve

Serve topped with chopped peanuts and dark scallion pieces, add chili flakes to taste.