Crispy Black Truffle Pork Noodles
Noodles and Chili Crunch Pack
INGREDIENTS
- 4 packs Momofuku Sweet & Spicy Noodles
- 1½ tablespoons canola oil
- 1 tablespoon lemongrass, minced
- 1 pound ground pork
- 3 tablespoons brown sugar
- 3½ tablespoons Momofuku Black Truffle Chili Crunch
- ½ tablespoon fish sauce
- 2 green onions, finely sliced
- 1-2 bird’s eye chili pepper, finely sliced
Crispy Black Truffle Pork Noodles Content
The perfect topping for our Sweet & Spicy Noodles—we cook and crisp up Vietnamese-inspired caramelized pork in a pan with aromatics, sugar, and Black Truffle Chili Crunch to add even more depth of flavor and crunch.
We're kicking it in the kitchen with our friend Kasim Hardaway, @kasimjhardaway, for easy, flavorful dishes all month long. Kasim developed home cook-friendly recipes packed with our pantry essentials. Each one is perfect for your spring gatherings and potlucks—and you'll be craving them all on repeat. Serves 4.
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Heat oil in a skillet. Sauté lemongrass over medium-high heat for 2 minutes, stirring frequently.
Add pork to skillet and cook for 3 minutes, breaking it up into bits with a spoon. Strain pork and return to pan. Add sugar, fish sauce, and Momofuku Black Truffle Chili Crunch. Stir to combine. Wait 2 minutes, then stir again. Increase heat to high. Wait 2 minutes, then stir again. Repeat.
Reduce heat to low and keep warm. Prepare Momofuku Sweet & Spicy Noodles according to package instructions.
To serve, place noodles in a bowl, toss with included sauce packets, and top with caramelized pork. Garnish with green onion and bird’s eye chili pepper.
Read more about Vietnamese caramelized pork here from the New York Times.
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