Pork and Peanut Dragon Noodles

$3.75 recipe / $1.25 serving
by Beth Moncel
4.79 from 200 votes
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Don’t you just love how I post a pasta recipe immediately after the blog post where I say I’m trying to break my addiction to pasta? 😂 We’re all human. Anyway, This week I threw a spin on my classic Dragon Noodle recipe by adding ground pork and chopped peanuts, using a chunky chili garlic sauce in place of the sriracha, and using some good ramen noodles that I got at the international market. This recipe is ridiculously easy and soooo rich and delicious. Sweet, salty, sticky, crunchy, and all the noooooodles! These Pork and Peanut Dragon Noodles are like comfort food x 100. You’ll never go back to take out. Ever.

A big plate of Pork and Peanut Dragon Noodles being eaten with chopsticks

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What Kind of Noodles Can I Use?

You can use just about any type of noodle for this recipe, but I suggest something kind of light like a ramen or egg noodle as opposed to a traditional spaghetti. The noodles I used came in a huge package, but I used about the equivalent to two standard 3oz. ramen packages. My noodles were quite a bit more expensive than grocery store ramen, so you can probably make this for even less! Woo!

What to Serve with Pork and Peanut Dragon Noodles

And because this dish is so sweet, rich, and indulgent, I highly suggest serving it with something green. I grabbed a bag of baby bok choy while I was at the international market and just sautéed them up briefly until wilted. You could even add some vegetables to the noodles, if you want. Broccoli florets or even some fresh spinach would be awesome. Shredded napa cabbage would be amazing, too. Or serve some Sesame Kale on the side!

Close up of Pork and Peanut Dragon Noodles on chopsticks
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Pork and Peanut Dragon Noodles

4.79 from 200 votes
Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights! 
Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights! BudgetBytes.com
Servings 3
Prep 10 minutes
Cook 15 minutes
Total 25 minutes

Ingredients

Dragon Sauce

Pork and Noodles

  • 1/2 lb. ground pork* ($1.50)
  • 2 3oz. packages ramen noodles (seasoning packets discarded) ($1.00)
  • 3 green onions, sliced ($0.20)
  • 1/4 cup unsalted peanuts, chopped ($0.12)
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Instructions 

  • Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
  • Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
  • While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
  • Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!

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Notes

The pork I used was about 25% fat and did not need any extra oil in the skillet. It did not render a lot of grease while cooking, so I did not drain the skillet. If there is an excess amount of fat after browning, I suggest draining the meat and leaving 1 Tbsp fat in the skillet to combine with the dragon sauce.

Nutrition

Serving: 1ServingCalories: 655.8kcalCarbohydrates: 61.67gProtein: 25.77gFat: 21.43gSodium: 3418.53mgFiber: 4.87g
Read our full nutrition disclaimer here.
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Video

Scroll down for the step by step photos!

Close up of Pork and Peanut Dragon Noodles in the skillet

How to Make Pork and Peanut Dragon Noodles – Step by Step Photos

Dragon Sauce

Prepare the dragon sauce by combining 1/4 cup chili garlic sauce, 1/4 cup soy sauce, and 1/4 cup brown sugar.

Chili Garlic Sauce

This is the chili garlic sauce I’m talking about. You can find it in most stores right next to the sriracha. It’s kind of like a chunkier version of sriracha. It’s a mix of red chiles, garlic, vinegar, and salt. Super simple, but easier than adding all of those ingredients to your sauce individually. :)

Cooked Ground Pork in skillet

Add 1/2 lb. ground pork to a skillet and cook over medium heat until it’s browned and cooked through. The ground pork I used was about 25% fat. It had enough fat so that I didn’t have to add any extra oil, but not so much that I had to drain off any excess fat after browning. You want about 1 Tbsp fat in the skillet to combine with the sauce, so if your pork is really greasy, drain some off before the next step.

Add dragon sauce to pork

Add the dragon sauce to the browned pork, along with 1/4 cup unsalted peanuts that have been chopped.

Reduced Dragon Sauce

Let the pork and peanuts simmer in the sauce for about five minutes, or until the sauce has reduced by half. The sauce should be just thick enough that you can leave a trail in the skillet when you drag your spatula across, and the trail slowly fills in. While the pork and peanuts are simmering, boil the water for your noodles. Cook 6 oz. noodles according to the package directions. Drain the cooked noodles in a colander.

Pork Peanuts and Dragon Sauce

The pork is almost candied at this point and is SO GOOD that I had a hard time not just eating it out of the skillet. The peanuts kind of absorb the sauce as well. It’s just too good to be true.

Add Noodles to Pork and Dragon Sauce

Add the drained noodles to the pork and peanut mixture. Toss until everything is combined and coated in sauce.

Pork and Peanut Dragon Noodles Finished

Once everything is combined, sprinkle a few sliced green onions over top and serve!

A finished plate of Pork and Peanut Dragon Noodles

So freaking good, guys. So good.

Pork and Peanut Dragon Noodles with steamed bok choy on the side

And like I said in the intro, these noods are really rich, so I suggest serving them with something green. Because the noodles are super flavorful you don’t even have to add anything to your greens. Just leave them fresh to contrast the super rich pork and noodles. 👌

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  1. I was shocked at how delicious this was! Used egg noodles and coconut aminos in place of soy sauce. We love lots of sauce do doubled the sauce. Leftovers were even better. This will be our new go to instead of takeout. Thank you for your creativity and simplicity for a flavor explosion. Husband loved it!

  2. I’ve made this several times over the last few years and it never gets old. So tasty!

      1. Do you think it would it freeze well? I way overestimated how much I’d need. Loved it, though! & it was so easy!

  3. Everyone loved it. We replaced ramen noodles with rice noodles due to gluten allergies.

  4. WAY too salty. Like, unhealthy amounts of salty. I actually had to double the amount of noodles, and even then it was still too much. Anyway it tastes like ass. Just a waste of ingredients

    1. The nutrition calculator is counting the seasoning packet that’s included in the ramen, even though it’s not used in the recipe, so it’s hard to say what the actual sodium amount is.

  5. Just wanted you to know this is a beloved staple in our house that we’ve been making (and remaking and remaking) for several years. I’ve made it as is, and I’ve also made it with ground turkey. Either way, delicious and SO easy, and we nearly always have the ingredients on hand. A total winner, thanks so much!!

  6. Would it destroy this dish if I did the following?

    Back down the brown sugar a little and add peanut butter?

    Swap out the pork for chicken… either sliced thin or maybe even ground

    Are some sriracha and red pepper flakes to the chili sauce

  7. Good flavor. Worth making for sure. Very spicy. This would be a 7 out of 10 at a restaurant spice level. I loved the spice level. My family…..not so much.

  8. Just a suggestion on the pork dragon noodles. Use low sodium soy sauce. I made this per the instructions and it was too salty. Also – make sure you like really spicy food because this is really spicy!

  9. So delicious! I followed the recipe exactly, except for the brand of chili garlic sauce, and served it with broccoli. My mom and boyfriend both loved it as well.

    Do you think I could freeze the pork and sauce mixture? I’d love to be able to make a giant batch and portion it out.

    I think the ramen would be gross after freezing, but it’d be great to cook a brick of noodles and thaw a little container of sauce/pork for a single serving here and there (:

  10. I made this tonight and it was so good! I used sweet chili sauce and cashews instead of peanuts. The sweet chili sauce may have made it sweeter as it was pretty sweet, but still really good and a keeper for sure! I also sauteed some red cabbage and snow and sugar snap peas to add more veg to it and served your Sesame Cucumber Salad with it. Pretty well balanced and kind of fun to make, lol.

  11. Delicious ❤️ spicy goodness and SUPER easy! Dinner on the table in 20 mins. I added black and white sesame seeds with the green onions. I think this would also be amazing with cubed chicken.

  12. I am a total noob at cooking, this is seriously the third real meal I have cooked, but it was incredibly easy and tasty, my family really liked it and complimented me :) But it was so darn easy!

  13. THIS IS THE 4TH RAMEN RECIPE I’VE READ JUST NOW AND I NOTICED THAT ALL OF THEM HAVE HIGH, OR EVEN VERY HIGH, SODIUM CONTENT IN THE NUTRITIONAL INFO. I SUSPECT THAT THIS MIGHT BE BECAUSE ALL THE SODIUM THAT WOULD HAVE COME IN THE SEASONING PACKET, THAT WE AREN’T USING, WEREN’T SUBTRACTED FROM THE TOTAL. IS THAT WHY?

    1. Yes, unfortunately our nutritional data is calculated using ingredient databases that do not specify with or without the flavor packet for ramen.

  14. Any suggestions for chili garlic sauce subs? It’s not available at the moment.

    1. Yep, you can do sriracha. Most other brands that make sriracha are still available, since the shortage with Huy Fong is isolated to their supplier.

  15. I’ve been making this recipe since it was published the first time. I was a student so the less ingredients, the best. It’s the recipe that got me hooked on your website!

    After all these years I still make it once or twice a month. My boyfriend always request it when I don’t know what to cook, we almost always have everything to make it on hand as a last minute meal idea.

  16. Adjusted the spice to be more sweet for my kids and it got an enthusiastic “I loved it!” and a request to make it again! Adding it to the repertoire!!

    1. What did you use instead? I was wanting to make it for my kids but worried about the spice level. Thanks!

  17. I have made this recipe MANY times. The first time, I followed the recipe exactly x4 cause there are a bunch of us. We quickly discovered that the Chili Garlic sauce was overpowering for us. I still make it, but I use 1.5 cups soy/brown sugar and like 2-3 tablespoons of the Chili Garlic sauce. We also cannot keep peanuts in the house.. (they disappear to fast) so I use peanut butter and add it to the sauce. The teens and all their friends inhale this every time I make it. I am so thankful for the ideas and meals that I get from this site!!

  18. Love the dragon noodles. However, may I make a suggestion to help round out the flavor. I added ~1.5 teaspoons of rice vinegar to make everything pop. Absolutely delicious and will be making again.

  19. Fantastic easy meal!

    I’m sure it would have been wonderful strictly following the ingredients, but had to make a couple changes!

    We didn’t have peanuts on accident(😨) and didn’t feel like going to the store, so we substituted walnuts (sounded better than almonds), and added peanut sauce to the sauce mix in lieu of some of the chili garlic, and we were blown away by how amazing the walnuts were. I actually think we prefer them to peanuts in term of texture and the way they sort of soak up the sauce.

    Will definitely cook again!

  20. I love the flavors of this recipe and that it’s quick and easy to make. The first time I made it exactly as written but found the ground pork too rich for my tastes, so I use ground chicken instead.

  21. Hello, I don’t really care for ground pork. Can you tell me what I could substitute for it instead please? Thanks!

    1. Honestly, a lot of things work. You can go with razor thin chicken slices, ground chicken, ground beef. The hidden secret here is that shrimp is fantastic with this as a base. My advice would be to make separate sauces for the shrimp and noodles. Do the noods as written. For the shrimp, do a variation. Make a sauce from 1/4 cup each soy sauce and 1/4 cup honey. Add a teaspoon or more of grated fresh ginger and either 2 diced cloves or one tablespoon of garlic. Add a drop or two of sesame oil if desired. That amount of sauce is for a pound of shrimp. Use half of the sauce to marinate the cleaned shrimp in the fridge, at least 15 minutes, but several hours is better.

      Get a skillet heated over medium, add a tablesppon of neutral oil. Saute shrimp on one side for not more than 3 minutes, more like 90 seconds (you will see the white creeping up the sides about half way). Flip them over, add the rest of the sauce, turn up the heat a little, and let them finish cooking in about another 2-3 minutes. Toss well to coat the shrimp. Add to the prepared noodle dish, serving over top. This always wins, never loses.

  22. Made this for supper tonight and it is delicious! I used a little less of the chilli garlic sauce than called for and added a side of kimchi. We will make this again! Thanks for the recipe.

    1. I really want to make this, but I can’t find the chilli garlic sauce in stock anywhere, even Amazon! Is there something I could sub that with? Thanks!

      1. Any Asian market will have it – Walmart also has it in the Asian food section.

  23. So simple, so delicious. My boyfriend And I LOVE these. We cook often and like to try new recipes, and this recipe is some we come back to often. It just hits the spot and is so yummy.

  24. I made this last night. It was so easy and I loved the flavors! It will be a repeat in our house.

  25. One of the many recipes from this site I have on regular rotation! This one is one of my favorites, super simple and so versatile. I’ve made it with all types of ground meat and often add veggies and it’s been great every time.

    1. Also…just made it again and if you have dark soy sauce, ADD IT! Provides great depth of flavor. Frozen chopped broccoli is my favorite veggie add-in. It’s cheaper than florets and are in handy bite size pieces.

  26. Absolutely delicious. This is my favorite quick and easy go to meal. Tastes better than take out! 10/10 would recommend.

  27. Yum! This is a great and easy dinner. I couldn’t find the chili garlic sauce so I used gochuhang sauce. I will definitely make it again. 

  28. I’ve made this a dozen times; it’s definitely a favorite for me. I’m a wimp on heat, so I sub out the garlic chili for Mae Ploy sweet garlic chili and it gives just enough kick without sacrificing flavor. I would love to incorporate a veggie to make it one pot stop, have you tried cooking any veggie with it that pairs well?

    1. Hey! I used mushrooms and small broccoli florets in mine and I thought it turned out excellent! I also didn’t want to wash another pan and just threw the bok choy in the pork pan right before I added the noodles. I thought they all paired really well, but I definitely recommend the mushrooms and bok choy for sure!

  29. Made this with a block of tofu & package of Trader Joe’s beef less ground beef & it was a HUGE success! I also used some almond butter I had instead of peanut butter. The sauce is such a dynamic flavor combination, this is definitely going on my recipe rotation. 🙌🏾

  30. Delicious flavor but way too spicy for us as written (admittedly we are wimps with spicy food!). We reduced the garlic chili paste and made it again and it’s a 10/10. On the regular lunch rotation now!

  31. SO GOOD! I used cashews instead of peanuts and still tasted great, It was quite spicy so use less if you prefer it mild. Me and my Partner loved this dish. Its good I’ve been thinking about it all day and can’t wait to make it tonight.

  32. My husband and I had this last night, and it was amazing! I used a full pound of pork but left the other ingredients the same, and we ate it all in one sitting it was so good! Paired it with sautéed baby bok choy.

  33. This was soooo good! We make this whenever we want takeout. We add an extra 3oz ramen noodle, 8oz chopped mushrooms and a couple handfuls of spinach. 

  34. This was absolutely amazing but there is WAY too much chili sauce. I can handle some heat but I was sweating at the end.

  35. I just made this for lunch and it. is. delicious. I think it’s the best thing I’ve eaten in a while. And I’m sensitive to heat! It’s just delicious. Don’t skip the green onions, they add more than you would think. Total keeper.

  36. This was so delicious and so fast and easy. My husband is pretty picky and he devoured these noodles. I loved the spice it had but will dial it back next time so the kids can try it too.
    Perfect weeknight meal. Will definitely make again

  37. My fiancé and I made this recipe tonight. She said it was one of her favorite meals we’ve ever cooked. It was incredibly easy, we added a handful of spinach in the middle of the simmering step. We were both incredibly impressed! 

  38. This dish is truly a masterpiece. I love how simple and consistently delicious it is. I usually add some sesame oil at the end when the noodles are done.
    I ran out of peanuts so I used sesame seeds instead this time and it was great!
    This dish also freezes and reheats well ☺️

  39. I absolutely adore making these noodles for myself and my roommates! Personally, I don’t add the sugar (not a fan of sweeter dishes when it comes to dinner), and the recipe is just as good, just spicier! One of my favorite recipes, and I catch myself craving the pork sometimes when I haven’t made it in a bit.

  40. Made this tonight. It was so good…like a yummier, healthier version of Chinese food or something. But I was not expecting it to be so spicy! And I typically like some heat. Next time I might half the chili garlic sauce because I was sweating a little 😅

  41. I have a family of 7. It’s very hard to get everyone to agree on a dinner, and even more difficult to have a meal that everyone likes. Everyone loved this mean and gave this a thumbs up, MAKE IT AGAIN MOM! Thank you for sharing.

  42. Run, don’t walk, to make this recipe. So good! I like to sub cashews for the peanuts, but that’s just a preference. I also halve the amount of chili garlic sauce so it’s not too spicy for me. Honestly better than a lot of take-out I’ve had!

  43. If you were to make this veggie would you use like soya meat crumble? crumbled tofu? tempeh? Thanks in advance!

  44. Love this recipe! When we had to go gluten free, I substituted the ramen for a shedded coleslaw mix and it’s delicious!

  45. A favorite in my house! The sauce is so yummy, I’ve used it in other dishes as well.

  46. These were great, I love using ramen for dishes like this! I used Sambal, which I think maybe a tad spicer than the chili garlic sauce. I cut the amount in half and it was still spicy! But it was a perfect balance with the sweetness. Giving 4 stars because I don’t know if I would have been able to eat this if I had used the full amount of sauce. 

  47. Great recipe. My hubby went back for seconds. Used bulk mild italian sausage as i had it on hand. I cut back on spice for my kids. Very flavourful! Will definitely make again but i will try to reduce fat with ground turkey.

  48. Quick and pretty good. I love a three-ingredient sauce.

    I subbed veggie hotdogs for pork and even though I don’t shy away from spicy normally, I did Not trust that 1/4 cup chili garlic sauce. My taste buds are too sensitive for coffee, even as an adult, so no way was that happening. I halved the brown sugar and added it by the teaspoon instead.

  49. My Scandi tastebuds barely survived this trip down noodle lane, but it was worth it. Yummy !

  50. This was fantastic. I’ve come across this recipe a half dozen times on Reddit and finally made it tonight. I had a 1 lb package of ground pork so I doubled the sauce (except the garlic chili sauce – kept that the same!). My ramen noodles (Hakubaku brand) came as a 9.5 oz package, so I just used the full thing.  

    My husband and I don’t order out often and this scratched that occasional craving itch for lo mein/drunken noodles/pad thai type dish. 

    We’ll definitely make it again. Im looking forward to the leftovers!  I’m glad I halved the garlic chili sauce – it was still lip burningly hot!  If I’d gone with the whole amount, I don’t know that I’d have been able to eat it.  

    I served it with roasted broccoli. 

  51. The sauce is insanely hood. I added a splash of toasted sesame oil just for some extra nuttiness.  I like the idea of adding broccoli to the sauce.  I’ll try that next time.  

  52. This is a great and simple recipe. Fairly spicy, add veg., as suggested, to “lighten “. Brilliant work!!

  53. Tried this. Not something I would make again sadly. It’s more sweet than savory which gives it an odd flavor. Frankly, it tastes like not-very-good Asian food.

    My favorite things about this dish are the peanuts and the sheer amount of food it makes. It makes a lot. The peanuts are satisfying. Even though I won’t make this again, I see myself using peanuts in Asian food in the future.

    1. I’m going to have our consulting dietitian double-check that one. It does seem off to me.

    2. We re-checked this one and got the same results. Both soy sauce and chili garlic sauce are very high in sodium and they are the main ingredients in the sauce, so I think the only way to considerably reduce the sodium is to just make less of the sauce.

    3. Cut the soy sauce in half with rice wine vinegar, adds a bit a tartness and reduces the sodium while keeping an Asian taste profile 

  54. I didn’t reduce the chili garlic sauce and it was a good heat level, but I like spicy. I added 8 oz frozen broccoli florets (chopped small) at the same time as the sauce.

  55. Anybody trying to cut carbs?  I leave out the brown sugar and use Hearts of Palm spaghetti and it’s great.

    1. I used ground turkey and shredded carrots some broccoli. It was awesome. I had to cut the garlic chilli sauce in half.

  56. This is so delicious, it’s become a biweekly staple in my house. 

    I use slightly more soy sauce/Brown sugar to temper the spice. And I also use Ground Elk in place of pork. 

  57. Too hot to eat.  I followed the recipe exactly as written, and while the blend of flavors was great, it was much too hot and spicy to even eat.  I made the rookie mistake of not starting out with less than 1/4 C of garlic chili sauce.  I’ll have to try much, much less next time .  Again blend of flavors was great, just much too hot and spicy.  We could not even eat it, threw it away.  Such a tragedy. 

  58. I’m breast feeding right now so I have to be careful with spicy things is there anything I can swap out The sweet chili\garlic for?
    Thanks!

    1. Unfortunately, the chili garlic sauce is a critical part of this sauce, but you could try making a different sauce for the noodles like the sauce used in my Soy Glazed Eggplant.

  59. Made this tonight got the first time. My family and I all loved it! We doubled the recipe (for yummy leftovers!) but didn’t quite double the amount of chili garlic sauce. Deliciously (and bearably) spicy.

  60. Great flavor! This has become one of our staples. We do about a table spoon of the garlic chili paste and I add lime, my husband is more of a purist and does not. It’s is delicious and able to be tweaked to your liking.

  61. Could gojuchang work in place of the chili garlic sauce, or ought I go buy some chili garlic sauce? Any excuse to go to the Asian grocery here in Kalamazoo!

    1. Gojuchang is saltier, sweeter, and more concentrated. I’d stick to chili garlic sauce for this one. :)

    2. Not related to the recipe but hello from a former resident of Kalamazoo! What a small world!

  62. Don’t rely on the nutritional information for this recipe. I entered all the info with USDA nutritional information and standard grocery store ingredients and the fat was 10+ grams more, the protein and carbs were significantly less. Swapping out 80/20 Ground beef instead of pork brought it closer, but I still get 22.6g P, 55.7g C, and 30.7g F. Calories are 596 Cal. We’ll see how it comes out, but being on a Macro diet I have to plan out every meal meticulously and these kinds of things bug me. I’ve never yet seen an online recipe be accurate with nutritional info.

    1. I agree, calculated nutrition info is absolutely never going to be accurate because there are far too many variables, which is why I resisted including nutrition information on my recipes for years. The only way to achieve accurate nutrition info is to test the food in a lab, and even then everyone will have different results based on their individual ingredients. Even with our nutrition disclaimer explaining this, the unfortunate truth is that most people see nutrition data and take it as fact. :(

  63. Made this on a whim tonight because I had thawed ground pork. 
    Didn’t have the chili-garlic sauce or peanuts so I subbed 2 Tbsp Sriracha, 2 Tbsp rice wine vinegar, and 1-2 Tbsp crunchy peanut butter (I just scooped some on a cereal spoon so not sure about measurement)
    Then squeezed some lime on top. 
    So good, but I’m definitely gonna get my hands on some of that chili-garlic sauce and make this again soon. 

  64. I spiced this up with the recommended Broccoli and some bell peppers. Really good stuff. I also used some thicker soy sauce, but I can’t say how that affected anything in particular. This is a repeat dish in our household.

  65. This recipe was excellent but I modified it because I didn’t have the chilli garlic sauce. I used 1/4 sweet chilli sauce, 1/4 sambal oelek. The kids loved it.

    I know this will be a family favourite.

    1. I made the recipe again. Scrap my modification. Don’t ever use it! It’s fine and delicious, but do what you can to use the chilli garlic sauce because it is fantastic and there is an added kick!

  66. This is the BEST! Cheap, easy, and a ridiculous amount of flavor. I cut back some on the chili garlic sauce to keep the heat down and more kid-friendly, but that’s just a personal preference. The peanuts are an excellent addition to give it texture. After one bite everyone agreed that this should be in the regular dinner rotation. Thanks again for another good recipe!

  67. I made this last night for dinner.  My husband and I ate the whole pan.  If you like it quick & spicy, this is a great recipe.   Really delicious.   

  68. This was an AMAZING weeknight meal. It was super quick to pull together and so incredibly tasty. I will definitely be making this again! I already shared the recipe with a few friends!

  69. Haven’t tried this yet. Wondering if I can use ground beef or chicken? Or do you think that would too significantly alter the dish?

    1. I’ve made it a few times with beef and it’s still delicious. Pork just gives it a little extra ;)

    1. Yes you can definitely swap with honey. I’ve done that a few times and it tastes great!

  70. So fast and delicious! Totally awesome recipe! Also, the Cucumber Mango Salad goes very well with it.

  71. I’ve made this a few times but this time made a little change. I’ve been eating A LOT of pasta lately. I’ve felt myself getting carb fatigue a little bit over the last few days. So, I decided to sub in zucchini noodles for the ramen here and it turned out everything I’d ever dreamed of. Still the super bold, savory, spicy flavors, but also coolness from the zucchini and an extra much-needed punch of veggies.

  72. This was delicious and so fast.  I wish I’d had some baby bok Choy like you did….would have been perfect.  We had you Thai cucumbers as a side and they were amazing.  Thank you so much.

  73. Wayyyy too spicy – beware. I would start with a spoonful of spicy garlic sauce and go up from there. I’m not sure why there wasn’t a warning for that. We had to throw the whole 2 servings out because of how hot it was. :( otherwise the flavor would’ve been great. 

  74. All that alliteration in the description with “sweet, salty, sticky” and not one mention of spicy. Ha. This dish is super spicy, especially for children. That said, my 10- and 5-year-old put in a good effort with a carton of cold milk nearby. We’ll eat the leftovers with some steamed broccoli to cut the salt and spiciness. Otherwise, pretty delicious.

  75. I loved this recipe soooo much. Instead of the full amount of spicy chili paste. I just used a spoonful. I also added whatever veg I had hanging around. This is going on the rotation now.

    1. I just want to say I can’t wait to find more recipes of this caliber on your website. It’s comforting. It’s so easy to make. I end up making it twice when I do get pork because I haven’t found a recipe for leftover pork I love enough. My go-to veg right now has been spinach added just because you can add handfuls and you don’t even realize how many veggies you’re eating.
      I have also used coconut aminos and it tasted just as great! It really is a no-frills recipe that I can appreciate during a pandemic.

  76. Would love to make this recipe for husband, who LOVES Indian satay & other peanut-flavored dishes! However, we both have bad teeth & can’t chew hard/crunchy things like nuts, & I was apparently born without the cooking-without-a-recipe gene. ;-) Do you think I could sub in ground peanuts/peanut butter for flavor, & perhaps shelled edamame for some of the texture? (I’d probably also add other innocuous vegetable matter, finely diced, just to bulk it up & allow bigger servings.) Should I adjust the liquid ingredients for extra veggies or peanut in paste form? Thanks very much for help & also all the delightful recipes, tips & reading at BudgetBytes!

    1. I will say that this dish is great is great even if you just skip the peanuts without trying to replace them, so that’s one option. I have had people say they’ve mixed peanut butter into the dragon sauce before, but I don’t know how much and probably can’t recommend an amount without testing it first. You may need to double the sauce, but that just depends on how much extra stuff you add. So while I can’t give exact recommendations to you on this one, just giving it a try is how you develop that “cooking-without-a-recipe” ability. No one is born with it, it’s a learned skill. So don’t feel bad if it takes a while. :)

  77. This was DELICIOUS, and to my astonishment, a hit with my 8yo!! (Also my boyfriend, but that was less astonishing ;) ) I added a head of broccoli cut in small pieces. I couldn’t find chili garlic sauce so I made my own with the first recipe I found on google, haha, and I used a red bell pepper instead of actual chili, so it wasn’t spicy. But you must make do in pandemic times, plus my daughter and I are kind of wimps about spice. ;) Basically this recipe is super versatile and it’s clearly going to be a regular in our rotation!

  78. This was delicious! I subbed rice sticks since it didn’t have ramen noodles and based on so many reviews on the spice level I used one spoonful less than the 1/4 cup and it was perfect for me. Thank you for sharing this super simple but very tasty recipe!

  79. I’m not really finding ground pork. I know it’s weird but can you use ground sausage? Also for the ramen do you put the powder that comes with the ramen in it?

    1. You could use sausage in a pinch. And no do not use the packet that came with the ramen.

    2. I made a few minor edits. I only had like 1/4 cup each of pine nuts and walnuts, so I used both of those. I also added some hoisin sauce and some black bean sauce that I happened to have to the sauce for the noodles. Husband said he would pay $10 for it in a restaurant.

      1. Sorry, meant for that to be a standalone comment, but I am terrible with this interface on mobile. Thanks for the great recipe!

      2. This was so great!  I reduced the chili sauce by half, added Napa cabbage and fresh basil to the green onions on top.

  80. I’ve made this twice. Whole family eats it! I had it on the table in 30 minutes, even though I also added some extra veggies (sliced carrots, shredded cabbage, sliced onions) because I happened to have them on hand.

  81. This dish is so delicious! My husband and kids love it, but it is a bit on the spicy side for me and the kids. What do you think is the best way to cut down on the spice without losing the sauciness?

    1. You can cut the chili paste in half to cut down on the spice :)

  82. Yum!! Thank you! I only used about 2 T of chili garlic sauce because that is all that I had, and it was great for my family (with kids). But I probably would have loved the full amount of heat! Even the kids got seconds – it tasted better than takeout!

  83. Beth,

    I want to make this but I only have 1 pound of frozen ground pork. Once the pork thaws out and I split it to make this recipe, can I refreeze the remainder of the pork. Excuse me for my ignorance, but I am new at this cooking stuff!

    Thanks for all your help! I love cooking your recipes. You make them simple to follow for new cooks:)

    Shannon

    1. Hi! I’m not Beth but I’ve been cooking this for a couple years now! I find it much easier to just cook the entire 1lb I have. Just make sure you have a big enough skillet!

      I also find it much easier to add one serving of noodles to the dish you’re eating out of, rather than in the skillet. I leave the batch to cool as I’m eating, then pour it into tupperware to store.

      When I’m ready for another serving I just cook another single serving of noodles. I spoon out some of the batch into a bowl and nuke it in the microwave on a low (2-3) power setting a couple of times, stirring in between and then throw the cooked noodles ontop of it. Super, super easy! One of my absolute favorite leftover meals ❤️

  84. Just made this tonight and it was amazing! We had a full lb of pork and only 1/3 of sriracha (and everything else), but it came out beautifully and we ate all of it with no leftovers…oops!

  85. Hi! This is one of my favorite dishes that I make ALL the time! I would love to share it with my new beau but they are allergic to peanuts. I know someone else already asked if they can omit it and you said it still tasted delicious. However, I’m interested to know if you would suggest something to actually replace the peanuts with :) Thank you so much! I’ve followed your website for about six years now and just wanted to say how much I love your recipes <3

    1. I love this recipe and have been making it for years.  I usually use cashews in place of the peanuts.  I have also used any kind of ground meat with success.  Even crumbled tempeh subbed in for vegan friends.  I like to serve with a side of roasted broccoli.  Generally I make a double batch to feed the whole family.  I double everything except the chili garlic sauce and it comes out perfect every time!

  86. Wow!!! I’ve wanted to try this one for a long time now and finally got around to it. I used chicken instead of pork since my roommate doesn’t eat pork but it still turned out fantastic! I threw in a bag of stir fry veggie mix that had been languishing in the freezer as well and all in all this is one of the best things I think I have ever made <3

  87. Hi Beth, this is one of our daughter’s favorite dishes! I’m wondering if it’s suitable for making ahead and freezing? I’m preparing meals for her for when she gets home from having baby#2.

    1. I wouldn’t freeze the end product because I don’t think it’s saucy enough to not get dried out in the freezer. You could certainly mix up the sauce ahead of time and freeze that. :)

  88. My husband said, “this is the best Chinese food you have ever made.” So I guess he liked it. Thanks for the recipe!

  89. I have made this 3 times now… well more like 8 times… double the recipe the first and second times and just now made a quadruple batch… OMG… so yummy!!! Love the combination of sweet/salty/spicy and so economical. Absolutely perfect!!! Shared the recipe with my coworkers. Thank you!

  90. Simple. Spicy (I’m perspiring). Delicious. Inexpensive.

    Win, win, win. 

    That’s why I love Budgetbytes. 

  91. Easy and delicious! It was pretty spicy for us so will probably cut back on the chili sauce next time!

  92. Hi! Love your recipes! I was wondering, I’m allergic to peanuts, and this recipe looks amazing. Do you think I could omit the peanuts, without completely changing the recipe? Thanks!

      1. I bet it would be good with cashews, too, if you aren’t allergic to those. Or shelled edamame.

  93. This is such a great recipe! Super easy and the spice wasn’t too much at all, I also added in some sliced cabbage with the noodles to add more veggies. Highly recommend for a quick weeknight dinner

  94. This is my go-to week night dinner. It is so inexpensive to make, once you have the chili garlic sauce you can make it several times and ramen noodles are so cheap. Sometimes I use turkey or beef if the pork is too much. The sauce is literally 3 ingredients. I love this meal with some veggies on the side.

  95. Tried this but halved the amount of chili garlic stuff, made up the difference with peanut butter, added bok choy and snow peas and it was still too spicy for me to be able to really taste anything but the chili garlic stuff. I would make it again with even less of the spice and add some ginger as well because it was definitely still good, just burned my mouth way too much! What can I say … I’m a spice wimp!

  96. This might be my favorite BudgetBytes recipe of all time! So addictive. I added bok choy and kimchi and I just can’t get enough! Thank you!!

  97. Yum! I had a hankering for something spciy, and this fit the bill! I had half a head of cabbage I needed to use up and sadly no noodles, so this was noodle-less but full of veggies! I also used a partial bag of frozen green beans, and diced and added a glove of garlic. I did find the sauce quite spicy, but enjoyably so! Looking forward to my leftovers and to making this again when I’ve got noodles!

  98. So good! So simple! Thank you for continuing to inspire and delight. I love that when I shop my pantry, I can make a recipe from your site without having to go to the grocery store. Thank you for everything you do!

  99. Another amazing recipe from you. Keep up the good work!

    I make this one several times in Germany. I buy the “flying goose brand” sriracha chili sauce with extra garlic. It’s on the very spicy side for most of my European friends, but it’s not offensively spicy.

  100. Long time Budget Bytes devotee here. I’ve always found your recipes to be so balanced and reliable… but. This recipe is almost perfect, but like others have said: the level of spice is way, way, way too high.

    My husband and I love/have a pretty high spice tolerance. Even halved, it’s WAY too spicy. I’ve checked the brand and we used the same chili garlic sauce.

    For those who like heat, but also like being able to eat their food without facial sweating (seriously!), I’d recommend using more like 1.5 Tbsp of the sauce the first time you make it, then increasing a half Tbsp each subsequent time. The 1/4 cup (3 Tbsp) is just way too much heat to enjoy all the flavors.

    Again, I so respect and enjoy your recipes, but remain surprised that so many people have commented on the heat (this recipe’s default heat setting is unexpectedly higher than other “spicy” dishes on your site) without you considering a disclaimer or update to it. Just hoping to help improve it, because it’s a terrific dish otherwise!

    1. Hi Caitlin! Thanks for letting us know. We’ll look into this further and see what we can do to improve the recipe.

    1. Just basic ramen noodles. I like to use lotus foods rice ramen noodles.

    2. love the brown rice noodles from Costco — healthier than traditional white rice noodles.

  101. Thanks to the other commenters mentioning it was spicy! I halved the chili paste and it still was a bit much. That said, still very tasty. I might just add a little more sugar next time. Also, I added a squeeze of lime and some chopped cilantro (in addition to the green onion) to top off the plate, which complemented the flavors perfectly. For those wondering about the noodles, I used some wheat ones labeled “Filipino style” and they worked fine. My ground pork had only 5% fat and it was a little dry. Definitely going to make it again though. Very versatile recipe! Thanks!

  102. We made this and it was so spicy we added peanut butter and served with lots of milk. That being said, we loved it! I used a high quality ground beef and cheap ramen noodles and it tasted great. If you are serving to kids maybe decrease the chili sauce- my kids enjoyed the flavor but could have done with less burn. We doubled the recipe so we would have enough for lunch the next day for the adults.

  103. Hello- Love this recipe! I’ve made it several times but I have a question. Can I sub white sugar for brown sugar? All I currently have is white sugar. Thanks!

    1. You can. The flavor won’t be quite the same, but it will still be pretty tasty.

  104. Can you make this meal without the spicy sauce? My 7 year old really doesn’t even like a hint of spice.

    1. Without the chili garlic sauce you may not get the depth of flavor. You can give it a try but we haven’t made it that way. Let us know!

  105. This is so good!! It’s delicious as written, but has so much room for improvising too. I pulled back on the chili sauce, added a spoonful of peanut butter to the sauce to make it thicker and threw in a bag of frozen stir fry veggies to get something green, and it’s suddenly my go-to low-effort weeknight meal. And my boyfriend says it tastes like really good takeout, which is a huge endorsement.

    1. That’s fantastic to hear Cass! Happy you added veggies too. Can’t go wrong!

  106. This meal is downright addicting. I halve the chili garlic sauce because I just can’t handle spice anymore, but it definitely still has a kick to it. Everyone I make this for immediately falls under its spell too. This is a routine meal in our home. Thanks Beth!  

  107. At least as good as the small-town takeout I could get where I live (truthfully, better!), for a fraction of the price. Whenever I need to spoil myself a little from now on, this will be the recipe :)

  108. Ok I just about never comment on or rate anything – here or otherwise – but I am blown away by how delicious this was! Used TVP instead of pork (added sesame oil for some fat and flavor) and paired it with a cucumber salad. I even already had everything on hand! So quick and easy, too! Will definitely be making this one again soon.

  109. This was super good for meal prep! I didn’t have chili garlic sauce so I just used sriracha and added some garlic powder and vinegar to the recipe, and it worked great! I also subbed the ramen for pad Thai noodles, and it was good but made the dish a little bit heavier. Overall, fantastic and cheap!!!

  110. OH, how yummy! I doubled the recipe, as written and no substitutions, since I cook for me and my son, since he has seconds and I need lunch for the next day; we have two suggestions. He grew up preferring only beige foods but lately likes the heat. We both found that the chili sauce (recommended brand), as doubled, was almost too intense, so next time will halve it. The noodles (just cheap ramen packet noodles) rather than doubling, we will 3/4 so more room for the pork and sauce. There will be a next time! So good.

  111. Just made this today for maybe the 20th time. I was cooking for someone who has a lower tolerance for heat so I cut the sambal in half and replaced it with fresh line juice. Pleasantly surprised with the result.

    1. Yes I think you definitely could freeze even in individual portions.

  112. This maybe a very silly question, one you probably already addressed even: When you say Ramen, do you mean the Ramen that’s like the 30 cents at Walmart in the packets? THANKS!

    I love you site by the way! All the food I’ve made off of here has been wonderful :)

    1. You definitely can use the cheap ramen, although the one I have in the photos is one that I bought at an Asian grocery store, so it’s a little better quality. :)

  113. This looks awesome, but my nutritionist would balk at the ground pork (boooo). Would this work with a pork tenderloin instead, or should I aim for ground turkey/ lean ground beef/chicken?

    1. You can most definitely sub with any other lean ground meat.

    2. But I will also add that the fat from the pork does make this dish “next level” good because of the way it crisps up the meat and balances the flavors in the sauce. ;)

  114. How did you cook the baby bok choy that is pictured?  Also, aren’t ramen noodles supposed to be “bad” for you??  I have read lots of not good things about them.  Is there another noodle that you would suggest using?  Thank you!  Your recipes look delicious and I appreciate the fact that they are simple and budget friendly!

    1. Sorry…didn’t mean to ask a redundant question!!  I see that you already addressed what type of noodles to use.  Maybe I’m confused on the ramen noodle thing…maybe it’s just the cheap ones in the store that aren’t good but I will try egg noodles. :)  Would still like to know how you cooked your bok choy though.  Thanks! :)

      1. I just steamed the bok choy until it was tender. You can use a steamer basket or just place it in a skillet with about an inch of water, place a lid on top, and bring the water up to a simmer. It should only take a few minutes until the bok choy is tender. :)

  115. My tongue cant handle spicy stuff AT ALL is there any other substitute I could use for the chili garlic sauce because I really want to try this recipe it looks soo good!

    1. You can use my teriyaki sauce recipe, which is very similar minus the heat (do not add the cornstarch/water combo listed as the option).

  116. We’re vegetarians, so we tried subbing the pork for different proteins. We LOVED this recipe with 1/2 lbs Beyond Beef (vegetarian ground “beef”). It’s not the most budget friendly protein, but it was a super yummy alternative to the pork. The first time we made this recipe, we used Butler’s soy curls (1/2 bag). It was yummy, but a little bland because soy curls don’t have much flavor on their own. Other than the protein, we kept everything else the same. We’ll definitely keep this recipe in our rotation.

    1. I don’t feel like tofu would be a good fit for this one because of its texture and lack of flavor. You could maybe try crumbled tempeh, but you’ll also want to add extra butter or oil to make up for the pork fat, which goes a long way to making the flavor and texture of this dish oh so good. :)

  117. What do you think about using rice noodles instead of Ramen or wheat noodles? My daughter needs to avoid gluten so I am always thinking about substitutes.

  118. I need to tell you that your website is one of the best things that has happened to me this year. I was so bored of our go-to meals, and had tried a handful of blogger recipes from Pinterest that were universally awful until I came across someone’s post recommending Budget Bytes. I love that your recipes don’t have 10,000 obscure ingredients or take 5 hours to make. My husband and I have made about 10 of your recipes so far, and every single one has been delicious and something we’d totally do again (I’ve made this one and your sushi bowls repeatedly already). Thanks for reviving my interest in cooking!

  119. This is great!   I used regular ramen noodles. Think it would’ve been better with a little thicker noodle.  BUT it was super delicious!   For me….I will cut the chili sauce in half next time. But it didn’t so me from eating it!!!!!!

  120. YIKES – I went to 3 stores in our metropolitan area and we could NOT find any chili garlic sauce. Finally found one by Lee Kum Kee at a “usual” grocery store. The sodium is OFF THE CHARTS in this product (compared to what you recommend) All I can say is if “this” brand is all you can find readers….walk away, and pick a different budget bytes recipe, because this product has 1560mg sodium per tbsp compared to 95 in the product Beth recommend…and let me tell you folks, we were not saying “yum!” Amazon Prime is saving the day, and we’ll try this again tomorrow. GROSS!!! Ha ha ha ha (but not kidding!!) I feel sure TOMORROW’s version… will be a big hit.

  121. So easy and delicious! Way better than takeout! This dish is definitely going into regular rotation at our house.

  122. I made this and added gochujang to make it extra spicy! I did find it a little salty. I think next time I’ll halve the soy sauce & make up the difference with orange juice! I also added mustard greens.  It was great! 

  123. I make this as meal prep boxes for my girls (13& 15 & so picky!) about once a month. I put one recipe into about 5 boxes, along with roasted broccoli or other veggies. They grab it to throw into their lunches & it’s so easy! 
    My adjustments are: whole wheat noodles, agave syrup instead of brown sugar. So delicious!!

    1. That’s probably a matter of personal preference, but I’m going to openly admit that I’m pretty sure I’d still devour it cold. ;)

  124. This is the best! I’m a wimp so only used a tablespoon of chili and subbed ground chicken. Wow!

  125. This is super spicy but the flavors are all there. If you don’t like spicy food definitely cut the chili sauce in half, which is probably what I will do next time. Very good though. Thank you

  126. Made it tonight for dinner!  So simple, fast, and DELICIOUS!! Thank you for the awesome recipe!!

  127. I love this recipe – I have used it in SO many ways. I can’t handle the full spice of using the recipe’s amount of the garlic chili sauce (total spicy-ness wimp), but I probably use this recipe in one form or another like twice a week. And have been for months now. I have made it exactly as the directions specify (with half the chili sauce) and it’s perfection. I have used it with pork loin chops that I thinly slice instead of ground pork. I’ve made it with zucchini noodles instead of ramen. I also love adding shredded carrots to it. I’ve even poured the sauce over salmon and asparagus and baked in the oven. I think the sauce is so versatile and takes like 30 seconds to mix up. Thank you, thank you, thank you for this recipe – you should get a commission off the soy sauce and brown sugar sales at my local grocery store!

  128. I don’t know how fair it is to comment but I come to this site when i’m broke and desperate for a good idea for a dwindling pantry. So I didn’t have any peanuts or brown sugar so I used peanut butter instead. I loved it!

  129. I absolutely love this! It’s a little spicy, but easy to adjust to your own taste. I don’t know how my life existed before I made this!

  130. I substituted the pork for 1/2 bag of Butler’s Soy Curls to make this vegetarian. I doubled the sauce and added veggies – 1 bell pepper and 1 head of broccoli. It came out great!

  131. Absolutely love this recipe! Such an easy weeknight fix. We paired it with sauteed baby bok choy and it was divine! I swapped the pork with ground turkey for a little less fat (surprisingly less noticable change in the final dish than I expected. The sauce really makes up for the less savory meat). Also used low sodium soy sauce time cut back on the salt a bit. Perfectly seasoned that way!

    My only concern is I can’t make it often. My boyfriend and I are trying to avoid sugar. Would there be any swap we could make for the sugar? I would be happy to use a tablespoon or so, but 1/4 cup is a little much. I’m mostly afraid the sauce won’t thicken enough with too little sugar.

    1. The sauce probably won’t thicken as much, as you said, and the balance of flavors will change quite a bit. The sugar balances both the heat and the salt. So, you can play around with reducing the sugar to see where you find the balance still acceptable. I would just try reducing it by 1 Tbsp every time you make it until you find the ratio that works for both your taste buds and dietary needs. :)

  132. Absolutely delicious!!! Followed the recipe exactly. My partner and I are huge fans. We both agree it is an immediate repeat for us. Thank you for this recipe! It was the first one I have tried from Budget Bytes. Can’t wait to try more! :)

  133. The flavor was rediculously good – we used half the chili sauce, but it still had a good spice to it (and surprisingly my 7 year old ate a serving!). However, my noodles got all clumpy and I had a hard time getting them coated with the sauce – any suggestions on how to keep them from being so starchy/sticky? (I used the kind from those cheap ramen packets — we just didn’t use the enclosed seasoning packet. This is my first time cooking with ramen noodles since college -ha! Never knew they could taste so good.)

    1. You may try giving them a brief rinse before adding them to the skillet. That can help loosen them up first. :)

  134. As Beth suggested (in an earlier reply) to someone who doesn’t like spicy, I made this recipe using her homemade teriyaki sauce (amounts exactly as written) – and man, this was DELICIOUS! Will definitely become a staple in my house. 

  135. This was so easy…fast and delicious. I’ll definitely be making it again. The whole family liked it, though a bit on the spicy side. I paired it with baby bok choy as a side.

  136. this was great. I think I cooked the pork long enough? I don’t usually brown pork so I’m not sure how long it usually takes.

  137. This was delicious! Like someone else said, this serves as a great base recipe with room for a lot of variations. I didn’t have ground pork so I minced a chicken breast. I also added onion and broccoli. To finish, I added sesame oil and sesame seeds. It did run on the salty side (even with using the low sodium soy sauce). I’d probably replace some of the soy sauce with water. The meat itself would be amazing served in lettuce cups! I took my leftover meat and ate it with celery sticks. It provided the perfect crunch, balanced out the salt, and made for a refreshing alternative to the noodles.

  138. I cannot stop eating this. It’s so GOOD! I will probably cut back on the heat just a bit because I’m kind of a wimp 😊. Thank you for this recipe! It will become a staple around here.

  139. Love the flavors! My daughter requests this for dinner when she comes home from college :-)

  140. I love this recipe! Or rather a variation of this recipe, since I’m allergic to peanuts and my Aldi doesn’t have ground pork ;) But I’ve made this 3 times with leftover chicken and added a half a bag of sauteed shredded cabbage and carrots (I did increase the sauce measurements to 1/3 c of each, instead of 1/4 c) and absolutely adore it. So easy, so tasty and so affordable!! I’m a huge wimp with spicy foods, but I’m able to tolerate this, I just have to make sure I have plenty of water. Thanks for sharing this recipe!!

  141. This looks amazing! I love your website and check it weekly for dinner inspiration. I would like to make this but our family can not do spicy. I made the cauliflower chickpea masala recently with less than 1/8 tsp of cayenne and even that was too much. So, my question is, is there something I could use in place of the Chili Garlic Sauce that would add good flavor without the spicyness?

    1. I don’t like spicy either but we made it work! I quartered the chili sauce and then after mixing it in, I strained the sauce so the seeds were removed. I also mixed in some peanut butter. My husband (who does love spicy) added sauce sriracha to his, but my three-year-old and I ate it up!

  142. Yaaaaas gurl! This is perfect.  Spicy, rich and flavoursome. It’s for sure going to be a staple on my list for easy meals while the hubby is away (plus he hates chilli and I want ALL of it!) 

  143. This is such a great basic recipe! You can make it as is or add or subtract. Sometimes I use less sugar, sometimes I throw in a lot of garlic and ginger. Sometimes I dice the extra bell pepper I have in my fridge, or throw in the rest of a leftover cabbage I had. Tonight I’m tossing in some cooked (from frozen) broccoli. What never changes is the amount of yummy chili sauce is used. :) I’ve also used just the simple Maruchan Ramen (so cheap!) but tonight I have some semi-fresh Hokkien stir-fry noodles. Thank you for the inspiration for so many tasty, affordable, fast, and easy meals!

  144. I really liked this recipe. Even my boyfriend liked it (and unless it’s meat and potatoes he isn’t a fan usually)! He even asked me to make it for him again which is rare. I used half of the garlic chili sauce, but it was still too hot for us. Next time I’ll probably use 1/4 of the chili sauce since we can’t take the heat. I made extra so we could take it in our lunch the next day. I would say it was even better the next day as the noodles had a chance to take on the sauce. It was definitely spice, but not too crazy. It was super fast to make and easy too. I made it with the broccoli almond salad for our side which also was delicious!

    1. I’m eating it right now and am in pain. This is definitely not for the sensitive.

  145. One of the best recipes, love it – easy, fast, and soooo extendable. Add one or two spoonfuls of oyster sauce for that extra flavor.

  146. This recipe is good as written. Second time around with changes made to suit our tastes and spice level (and we like things spicy) we give the recipe 5 stars. Sorry, but first off, it’s just way too spicy. Secondly, the sauce seemed like it was missing something. 1 Tablespoon each of minced Garlic and grated ginger, 2 teaspoons of fish sauce, and 1/2 teaspoon of 5 spice powder were added to the sauce ingredients. Garlic Chili sauce reduced to 2 teaspoons and those that liked it spicer could add it to their dish when meal was served. Peanuts subbed for 2 teaspoons of sesame oil. One zucchini and chopped red pepper were sauteed and added when noodles were added. Garnished with chopped peanut, chopped cilantro and a squeeze of lime. As you can see a VERY versatile recipe to suite your tastes and what’s in your fridge.

  147. I make this recipe super often (and I typically don’t repeat recipes) because it’s so delicious while also being extremely easy to make. I’ve been monitoring my calories recently, and as-is this is a bit over my calorie budget, but I can’t resist keeping the peanuts! So recently I’ve been replacing the noodles with 10 oz of shredded cabbage and it’s JUST AS GOOD. I add the cabbage when I add the sauce so that the cabbage can wilt as the sauce cooks down.

  148. Holy spicy noodles! Delicious but we are dying lol. Needs a warning with it – dragon noodles because you will BREATHE FIRE! 

    I used a vegan beef crumble, added chopped carrots and doubled the sauce and noodle amount. I also added 2 tbsp of sugar free peanut butter because I was out of peanuts. 

    Except for my mouth burning the flavor was spot on 

    1. LOL! Came here to say that! Made this tonight and my nose is running. Super tasty but SO MUCH SPICE! I think I’ll halve the chili garlic sauce next time.

  149. Yum yum yum! This is a fabulous quick foundation for a meal. I sadly didn’t have chilli garlic paste, so I added in fresh garlic, ginger, a bit of chicken broth, red pepper flakes, carrot matchsticks and a little sesame oil. Next time I’ll add chopped cabbage too. My husband couldn’t get over how good it was (he’s quite picky). And definitely easier than piling my toddlers in the car and going out somewhere. Can’t beat that.

  150. Used 3/4 of the garlic chili sauce, and it was plenty hot for me. Instant hit in our (very picky) household!

  151. I am so glad I found this recipe. I live in a very rural area so unfortunately takeout isn’t in my cards unless I want to drive 40 mins for it. This recipe is really quick and perfect for nights when I’m getting home late and still have kids to get from sports’ practice, etc.
    I quadrupled this recipe to make sure I had a little left for next day’s lunch. I think the servings are a bit small given the amount of noodles (3 oz. Of ramen is1 block of the cheap packs at the market) unless you are using this as a side dish. I’m really glad I did make such a large pan because I only had enough for 2 bowls for the next day. The husband and kid are multiple plates of this between themselves . I couldn’t find real ramen in my area so I had to use the noodles out of the ramen soup packs (discarding seasoning packets). I did find the chili garlic sauce after searching through the store as and found it in the Asian section (thought it would be in condiment aisle where sriracha and chili sauce from the same brand are found). I used 3/4 of the amount called for in the recipe and am glad I did because this was on the verge of being too spicy. Next time I will add a bit less of the chili garlic sauce and thrown in some veggies. Thanks again for the awesome recipes.

  152. Took the advice from the comments and used only 1/2 half the amount of chili garlic in the sauce (because when it comes to spicy food I’m a BABY). It was excellllentttt. This is a new mainstay for sure.

  153. This was great, I will be making it again for sure.  It was really spicy and I like spicy food but I might decrease the amount next time. Also it would be great with peanut butter in it. Thank you for this. So easy and so good 

  154. This was SO good! I doubled the sauce ingredients, but halved the chili sauce because I was concerned it’d be too spicy for my taste.  Next time I’ll only cut the sauce by 1tbsp.  I also added a teaspoon of sesame oil, used cashews instead, and added broccoli and bell pepper.  I used what was labeled as “Chinese noodles” from my local grocery store, tasted & looked just like Ramen so I guess it was the same thing.  I was wondering if I could just buy Maruchan next time and use that without the flavor packet? Much cheaper! 

  155. this is really good with a half cup of natural peanut butter mixed in with the sauce and skipping the chopped peanuts. you lose the crunch and texture but the flavor is delish. I discovered this because I was cooking for someone who couldn’t handle chewing peanuts. Just wanted to share that for anyone who may not have good to know for others who want to make this but don’t have peanuts on hand!

  156. OMG. The Pork and Peanut Noodles are absolutely delicious. Unfortunately, I had to leave out the unsalted peanuts and green onions because I didn’t have both ingredients on hand. However, I did serve the noodles with sauteed broccoli on the side since the dish is rich and spicy. I’m looking forward to making it again. Thanks, Beth. 😍😍

  157. I am trying to cut back on pasta and incorporate more veggies. How do you think this recipe would be if I swapped out the ramen noodles for zoodles? Or would you recommend another type of spiralized veggie? Thanks! 

    1. I’m personally not a fan of spiralized vegetables in place of pasta, so I know that *I* wouldn’t like it, but I think it’s just a personal call. :)

    2. Bailey, I replace the noodles with shredded cabbage (added when with the sauce), and it works great.

    3. I used Vermicelli (Bean thread noodles) instead. Way less carbs (Bonus GF because I have celiacs). I also added some chopped baby bok choy and shredded carrots.

  158. I made this for myself this week, and liked it so much I’m making it again this weekend. Very satisfying and easy to do. The sauce is easy to tweak and the whole thing hardly takes any time at all after a workday.

    I never bought that chili sauce in the past, but I have a feeling it’s about to become a staple in my fridge.

  159. This was SO good! I’ve made A LOT of recipes from this site…but this is up there in the top 5!  My kids are heat-wimps, so I halved the chili sauce. That was good for one kid and me, not hot enough for my husband, and too hot for one kid. Oh well — it was delicious!

  160. This came out great! I don’t like peanut so I added a bit of sesame oil to the sauce and threw in some carrots and it turned out soooo good. I saved some of the pork before I added the noodles so I could have it on rice as well. The spice level was perfect for me but I love spice so if you don’t, consider adding less.

  161. I’m having the hardest time finding whole or chopped unsalted peanuts here in suburban Chicago. The only place I haven’t checked is Whole Foods. Any thoughts?

    1. You can probably use salted peanuts, but then reduce the soy sauce just slightly (like 3T + 2tsp soy sauce instead of a full 4T).

    2. I rinsed the salt of some cashews when I made this the first time (I forgot to buy them and just used what I had on hand). It worked out just fine. I had to chop them up myself. Love this dish! It is always good to have a non-dairy pasta option.

  162. I really liked this recipe but next time will cut the spice even more. I made it for 12 and did 1 cup soy sauce, 1 cup brown sugar & 1/2 cup of the chili sauce. Next time I will do 1/3-1/4 a cup of chili sauce, 1 cup of soy sauce & 1 cup of brown sugar. I also served it with broccoli. If you are at all sensitive to the heat I would recommend cutting it back for sure. I used 2 pounds of meat & 6 ramen packs from the refrigerator section & low sodium soy sauce. I also used a little beef stock splashed on top to help warm up the noodles, which are precooked. I have lots of left overs for hungry teens. Thanks for the recipe!

  163. I have to say how much I love this recipe, I have become slihtly obsessed and make it once a week. I can find a large pack of ramen noodles for $1.69 at Aldi. I half the chili sauce for taste preference. Sometimes I sub veggies for the meat – red cabbage and snow peas are a great addition. Thanks for the simple, go-to recipe! This stops me from order take out so often :) 

  164. Easy to make and tasty. My only complaint is that it’s incredibly salty! Next time I will use low sodium soy sauce and try to find a Chile garlic sauce with much less salt.

  165. I made this tonight.  I added thick cut zoodles and used fresh udon noodles instead of ramen.  Hubby loved it!  However, I thought it was too spicy.  I ate it, but I would love to make it again without it being too spicy.  I definitely want to make this again.

    Any idea how to cut back some of the spiciness?

  166. Made this recipe exactly as written for the first time tonight and it is so good! I like spicy food and this was perfect. Glad to use some of the chilli garlic sauce I’ve had hanging around. Will definitely add to my meal rotation. Thank you!

  167. Awesome recipe! Very simple, and VERY effective. I ate the whole bowl in almost one bite! I had to use regular sriracha since I couldn’t find chili garlic sauce here. Added some five spices mix I had lying around, it added a nice depth to it, and I cooked the pork until it was crispy (and toasted the peanuts too).
    Your recipes are a blessing for students like me, Beth!

  168. This may seem like a dumb question, but, anyway, I’ve been avoiding making any dishes that requires soy sauce because I’ve not yet acquired the taste so I’ve been missing out n was hoping they may b a substitute, worchestier sauce for example?

    1. Hmm, no I don’t think Worcestershire sauce would be a good substitute because it is much sweeter and just has a different flavor overall. I know sometimes people use tamari or coconut aminos in place of soy sauce, but I’ve never used either myself so I don’t know if it would be a 1:1 substitution.

    2. You can totally sub coconut amines for the soy sauce. That is what I do and it still turns out amazing.

  169. This was SO fast and easy to make, and delicious!! A lot of times I have to double the recipe time for how long it takes me – but this recipe actually took 25 mins! And yes, it is pretty spicy (just on the edge of my tolerance level) but that makes it soooo good. I used egg noodles to use up what I had in the pantry, and it was great.

    1. I use Ka-Me Sweet Chili Garlic sauce and it isn’t too spicy. I can’t do spicy and I love this dish!

  170. Anything made with ground pork is just as easily made with ground turkey. I use the normal, not the extra lean, ground turkey in most Chinese recipes because the cooked texture is almost the same as pork while all of the spices covers any difference in taste between the two meats.

    I usually decide based upon availability and price.

  171. This dish was super easy to make. But it was way too spicy!!! I was sweating for 30 minutes. If your not great with spicy foods, I’d recommend using half the amount of chili garlic sauce. I usually can eat mild, but this was very spicy for me. Other than that, I liked a how quick it was.

  172. Just made this tonight and it was absolutely delicious. A little on the spicy side for my wife, but perfect for me. If you want to go a little bit more luxurious, you can opt for Shanghai ‘Oil’ noodles, which are in the refrigerated food area if you live in a town with a large Chinese population (we live in Vancouver, so that’s a given). The texture of the Shanghai noodles is perfect with this dish, and steamed Baby Bok Choi on the side was a great, crunchy but also tasty companion (and it did indeed help to cool off some of the spiciness of that Chili Garlic sauce.

    I think this may become one of my regular go-to dishes during the coming season.

  173. Finally made this! I couldn’t find chili garlic sauce, so I substituted Samabal Oelek and added a clove of minced garlic to the sauce. I also added a bag of thawed frozen broccoli to the finished product. The recipe was quick, easy, and delicious! I am enjoying it now and looking forward to leftovers for lunch!

  174. This is our new favourite stir fry sauce! We’ve made it half a dozen times in the last few weeks, starting with as written and adjusting it as we went. Both of us found that we had to cut the chili garlic sauce down a lot to be able to handle the spice level, and we double the quantity, so we end up with something like 1/2 cup brown sugar, 1/2 cup soy sauce, and one heaping tablespoon of the chili garlic sauce. We’ve used it with ground pork, but also chicken pieces, beef strips, and ground beef, and it’s good with all. We like udon noodles the best with it. It’s also really good with broccoli – it soaks into the broccoli and is delicious!

  175. I don’t know what else to say about this recipe except that it is AMAZING! I’d give it a hundred stars if I could.

  176. Will this work with canton noodles; we usually keep them on hand and they are lightweight, like a tastier ramen noodle. I am intrigued by the recipe, everyone seems to really like it.

    1. I’ve never used canton noodles, so I don’t know for sure, but I feel like this recipe is very flexible and many different types of noodles would work.

  177. Do you think the meal prep you made with this dish and the broccoli salad could be froze for later eating?

    1. I don’t think this one will do so well with freezing because the noodles aren’t quite saucy enough to keep from drying out and the broccoli will break down more and just be really limp.

  178. I made this for dinner tonight with some friends! Rave reviews from all, and I had to immediately send everybody the recipe. One of them said “this is one of the best home-cooked meals I’ve had in ages!” I will dedinitely be making this again! Thank you!!

  179. Great tasting meal, however it is a bit spicy and salty. In the future I’ll cut back on the Dragon sauce and maybe not reduce it by 50%. I also added more peanuts and veggies.

  180. Made this tonight and it was beyond delicious! The pork I bought came as a pound so I doubled the recipe. Hubby said “definitely make this again, but next time less spicy.” We both found it surprisingly very spicy, and we are Indian :) next time I’ll probably halve the chili sauce.

  181. Thank you for this! This quick and tasty recipe is going into my regular weeknight rotation. Per the comments, I doubled the sauce (while decreasing the chili garlic ratio) and added some tahini for richness. Served it with some bok choy to rave reviews. May try this with tofu next.

    1. Yes, you could fry some tofu in place of the pork, just make sure to use enough fat to make up for the fat that the pork contains. Coconut oil would probably be the closest. :)

  182. This was awesome! We had most of the ingredients on hand so it was even cheaper :)
    Two changes — we used Japanese udon noodles instead of ramen noodles, and used vegetarian pork bites from Gardein instead of real pork. I am sensitive to spicy foods, and this was surprisingly spicy for me! Cleared my sinuses lol

    Do what Beth says and serve it with a green. This was soooo rich. My tastebuds are screaming in a good way (I think)

    I definitely will make this again!

  183. My husband and I gobbled this up; it was so good! I couldn’t find nice ramen noodles (not the 50 cent packs) so I used lo mein noodles from the International section and they held up really well for leftovers. I will cut back on the chili sauce next time, though. It was a little too spicy for us!

  184. Just made this last night but swapped out the ramen for potato noodles and used honey instead of the brown sugar.

  185. This is excellent! However, the spicy noodles can reach my husband`s canker sore. Do you think I could freeze this–either in single serving dishes or by ingredient (sauce with peanuts, vs. noodles)? Unfortunately I used brown rice ramen.

    1. I wouldn’t freeze the end product because I don’t think it’s saucy enough to not get dried out in the freezer. You could certainly mix up the sauce ahead of time and freeze that. :)

  186. This was delicious, but 1) I thought it was too much pork for the amount of noodles 2) I apparently can’t handle food that spicy anymore because it made my stomach very unhappy the next day. I might make it again with more noodles and a little less chili sauce.

  187. I made this for the first time tonight. It’s so easy and SO delicious. This is a great recipe. Winner, winner spicy dinner!

  188. Had this for dinner tonight, made exactly as written except doubled everything as we are a crowd. Served with steamed broccoli and it was a big hit. Thanks for another keeper.

    1. Edit to add: from some of the comments, i thought this would be super spicy and i considered lessening the amount of chili paste. In the end, i stuck with the original recipe and im so glad i did. As my dh said, it was the perfect amount of heat to give good flavor and some zing, but not so much that your ears or eyes were burning

  189. This is delicious! The spice was perfect! I’m doubling the recipe next week per my hubby 😋

  190. Do you think I could use cashews instead of peanuts? I almost have all the ingredients. Would just just need the chili garlic sauce and peanuts if I can’t use cashews. Might substitute the pork for shredded beef, since I already have that on hand.

    One blog suggestion, I would like to see more recipes that are rather cheap to make that still taste delicious and are meal prep-able. I’m on a very tight budget (I try to stay within $45/week for groceries) and love meal prepping. I’ve saved a lot of money this week bringing my meals rather than eating out all the time.

    Keep up the great work. I love this blog. It’s the only blog that has really inspired me to actually start meal prepping. I love being able to cook one or twice a week instead of multiple times during the week!

    1. Thanks, Kristy! Yes, cashews should work just fine. Shredded beef may not work quite the same as the ground pork, since the fat probably rendered off while cooking, so keep that in mind. While I never really highlighted it much before the “meal prep” trend started, as a rule of thumb I pretty much meal prep everything I make, so most of the recipes on this site are meal prep-able. :)

  191. So so so good! I love the lime shrimp noodles, but think this is my new favorite version. The first time I made it it was WAY too hot for me (I’m a bit of a whimp) but the next time I made it I only did half of the chili garlic sauce, and added an extra tablespoon of brown sugar and soy sauce to get the right amount of sauce. It was so good, and so easy. Definitely will make this again!

  192. Wow! I just made this and I am just blown away. It was so simple to put together and it had so much flavor. I’m already planning on making this again soon. I definitely think I’ll add some cooked broccoli or shredded cabbage to the pan at the end the next time. I didn’t think to grab any this time. 
    I’m already looking forward to my leftovers!

  193. Love LOVE this dish! I made it for the first time last night subbing low sodium soy and lean ground pork and only 2 tbsp of the chili garlicn sauce since I was cooking for a 7 year old as well. We both loved it though, such a great quick weekn night meal. This will for sure be going into my regular meal rotation.

  194. Made this for prepping for the week. Ate a bowl the first night, and it was HOT. Like nose running hot, and I do like spicy food. It did settle down once re-heated though.

    I will probably do 1/4 to 1/3 cup next time, and add some peanut butter like one person suggested above. Any maybe some veggies.

    I used Udon noodles for this. Which was fantastic.

    10/10 would make again.

  195. Budget Bytes is truly an incredible blog. This recipe (and the previous ones) are delicious, and the website isn’t annoying like other cooking blogs. Keep up the amazing work.

  196. This has become one of my favorite lunches of all time. I cut back on the chili sauce by half since my husband is not a fan of spicy, but it was still too much for him. Next time I will cut it back by 1/4. I also add a couple tablespoons of peanut butter to give it a little more of a peanut taste and it was fantastic!! Thanks for all your wonderful recipes. Almost everything I have made from your site has been a hit!! :

    1. Unfortunately there are two separate search functions on the app right now. One that searches the 500 recipes that come pre-loaded into the app, and the second searches all the recipes available for download from the marketplace. If you click on the marketplace icon on the bottom center of the screen, then make sure to tap on “recipes” you can then search at the top to find this recipe.

  197. These were excellent! I actually doubled the recipe to make sure we would have leftovers but reduced the chili garlic sauce slightly (1/3 cup for a doubled recipe vs. 1/2). My husband and I really like spicy but this was just the right amount for us. Because there was slightly less liquid as a result, I also added a splash of chicken broth to ensure the noodles stayed saucy. A definite winner served with a side of sesame broccoli.

  198. My twin boys are 20 and they’d told me last night that this was the best stir fry I’ve ever made.  That is a huge compliment for me and you too!!  I did double the recipe and added a ton of veggies along with a Tbsp of each garlic and ginger.  Didn’t double the chili sauce, just added an extra 1/2 Tbsp. Thank you so much.

  199. Even better the second time. I added broccoli, cabbage, and carrots sauteed in sesame oil and used udon noodles this time. Insanely good!

  200. Love this dish!! I mainly eat veg, so instead of the pork, I take extra firm tofu and crumble it up. Then I pan fry it until it’s a bit crispy and brown and then follow the rest of the steps of the recipe. I usually add a bunch of vegetables too, which I guess goes against the idea of it being a quick and easy comfort meal :P

  201. This was a delicious hit and so very easy! I recommend doubling the noodles and using a scant 1/4 of the chili sauce. great leftovers, if you can restrain yourself from eating them all…

  202. Used pork loin pieces, halved the brown sugar, and added shredded cabbage, it’s delicious!! Thank you :)

  203. I have made this multiple times and the whole family loves it – even as spicy as it is! We rarely have a night where one of 3 kids doesn’t complain about something on the table but when I make this it is enjoyed by all. I add chopped bok choy in at the end and let it steam as the noodles and sauce combine. Thank you for a recipe that comes together so quickly, tastes great and quiets the complainers!

  204. I made these last night, but I didn’t have all the ingredients so I had to make some substitutions. I used ground turkey and whole wheat thin spaghetti, and I thew in a ton of veggies that were going to expire. I also drizzled some rice vinegar and sesame oil on the finished product. This was crazy delicious, and I’m eating it right now at my desk! Thank you for posting such delicious recipes!

  205. Delicious! But I confess to making a few changes. My husband loves any noodle with peanut butter so I added 1/4 cup of natural peanut butter and a splash of water to thin it. Also a splash of rice vinegar. I was worried it would be too hot, I usually only use a tablespoon of chili paste in a recipe, but I think the peanut butter mellowed it out. No green onions, so I shredded red cabbage for a garnish. I also threw in cauliflower, broccoli like she suggested would have been great too. 

  206. Man, these are better than take out and so simple. This is one recipe that I make sure I always have the ingredients for so I can make in case of no food emergencies. I find it makes about 4 servings. I use actually ramen noodles from my local Asian supermarket and have always used beef instead of pork because of th cost. I always HALF the chili garlic sauce.  One time I ran out of peanuts (which I usually double in the recipes, they’re so nice!) and I just added sesame seeds and it was still good.

  207. Woo-wee this was spicy! And I like things spicy, so that’s saying something coming from me! But it was so delicious I couldn’t stop eating it, even though my mouth was burning. Very easy too. Will definitely make it again, though I might adjust the soy sauce/chili sauce ratio 😃.
    Great recipe!

  208. I add in a box of frozen vegetables and double the recipe for left overs. I absolutely love it!

  209. Made this tonight- loved it!  So fast and easy.  Used beef instead of pork because that’s what I had and added some fresh spinach right before I added the ramen.  Skipped the peanuts because did not have those.  The brown sugar perfectly balanced the chili sauce, I did not find this very spicy at all.  Tasted so rich and satisfying and did not use a ton of ingredients.
    Similar to basically all of the budget bytes recipes (our favorite website!), we each eat two servings (we are big eaters) and this served me and my husband without any sides well for dinner.  Definitely recommend adding the spinach, worked out really well and easy way to get some greens without dirtying another pan.  

     

  210. I’ve made this three times now and it’s just awesome. We like the spice as is and it’s so fast and easy and delicious! It’s great as written, but I can confirm adding some fresh ginger does not hurt this recipe and i’ve been serving it with just simple julienne cucumber as the side. I love it, my husband loves it and when we can manage it, it’s even better for lunch the next day!

  211. Other than doubling the sauce, I made it as written. Will make again. Delicious. Very easy. Makes a quick meal

  212. I tripled the sauce and added roasted broccoli. My husband asked to have this again!

  213. Dragon sauce is life! I realized I need to comment and say how much I love your blog! The hubs and I try to cook at home at least during the week and your awesome recipes make it very easy. I eat baked oatmeal nearly everyday bc it’s a good prebiotic (and it’s delicious w/ coffee!) and I have 2 of your recipes on the menu for next week. Thank you for the superb and easy recipes!

  214. Delicious! We thought it was a little spicy, so next time I will use a bit less chili garlic sauce in the cooking sauce and then serve some on the side to add as needed. I will say that the chili garlic sauce is spiciest when it’s a brand new jar (which mine was) and then it mellows, so perhaps that was also part of the issue.

  215. Easily converted this to a vegan dish by using crumbled/ chopped tofu fried hard for a crispy texture. Also, I added a couple tablespoons of creamy peanut butter to the sauce mix, and used the chopped peanuts as a topping. When you add peanuts to a sauce it changes the dexterity of the nut and I don’t like it. Awesome recipe that is super easy to modify to your liking! Thanks!!

  216. So delicious! Made this tonight, but we used chopped pork chops instead of ground pork, and we bulked it up with mushrooms and bok choy. This recipe really hit the spicy sweet craving I had. Plus it was so easy!

  217. I want to make this for my family, but have two young daughters who might not like the spice.  Any ideas for substitutions for the chili garlic sauce? 

  218. This is SO good!! Like a couple others, I halved the chili sauce and it was the perfect level of spice for me. 

    I also used ground lean chicken and doubled the meat for higher protein.

    This recipe really is the perfect sweet, spicy, umami, and peanut recipe .  Putting it on the repeat list!!

  219. I used chopped leftover chicken and almonds – it worked fantastic with the sauce and noodles. Thank for this recipe – my family thinks I’m a rock star now and asked that this be a regular on our menu list.

  220. This recipe is great if you have a noodle craving but I DO NOT recommend using the whole 1/4 cup of chili garlic sauce. I would half the amount of chili garlic sauce if you don’t want to suffer, because you can always add more if you do want it super spicy. With that being said I am psyched to make this again with a little less spice. .

  221. This recipe is soooo awesome! My boyfriend absolutely loved this dish as well and ate it several days in a row. I made a double batch for us to take to work for the week. I also added some additional vegetables to make it feel a bit healthier and to make up for all those ramen noodles.

  222. I made this last night for dinner and it was AMAZING (can’t wait for lunch leftovers)! My grocery store only had 1 lb packages of ground pork, so I doubled everything except for the chili garlic sauce which actually came out to the perfect amount of heat.

  223. Made this for dinner last night and while I over-reduced the sauce it was still delicious. What a kick! This will definitely go in my weeknight dinner rotation along with the beef and cabbage stir fry.

  224. Super tasty! I added cabbage to bulk it up a bit and reduced the heat (I think 1/4 cup would have killed me hahaha) but this is awesome. I used those broadcut noodles from the produce section and they were perfect. 

  225. What other meat would you suggest subbing for pork? My partner doesn’t eat pork. This looks awesome! And you’ve gotten me hooked on cabbage, so I’ll ads that too ! Thanks Beth?

  226. You never stop amazing me with your recipes (and their low cost!). These noodles seem delicious, I read in the comments someone added cashews too…curious to try that as well!

  227. Everytime I think I need to give up making ramen recipes for one reason or another, you drag me back in with a great sounding recipe and photos that make it hard to forget! Thank you for sharing this one.

  228. Made this tonight using Nongshim Shin Ramyun noodles with roasted sesame and soy broccoli florets. A fan of the dragon noodles and this did not disappoint! Thanks again for a great recipe!

  229. I made this for my husband last night and before he could finish his bowl, he asked me to make it again. I doubled the recipe so we could have leftovers but didn’t double the chili garlic sauce because our 7 year old was eating it too. I’m glad I didn’t because it was plenty spicy with 1/4 cup! I also added mushrooms and cabbage to bulk it up a bit. Definitely a new favorite in our house and will be added to our regular rotation. Thanks for the great recipe!!

  230. So good. I used 1 lb pork and 8 oz noodles as those were the sizes available at my store, and didn’t want to have to find a use for the leftover noodles and pork. I did 1.5 times the brown sugar and soy, but only 1 portion of chili garlic to accommodate our toddlers. The recipe is forgiving enough to be fabulous with those tweaks. So good. I’m planning to make it again soon, maybe with even less chili so it’s a little less spicy for the pickiest of the little ones. This is a home run. 

  231. I made this with a a tablespoon of crunchy peanut butter in place of the chopped nuts, and crumbled firm tofu instead of the pork. I topped it with steamed broccoli, cilantro leaves, and squeezed a quarter of a lime over. Amazing, fast, and so filling. Served two with left overs for one lunch. I am such a fan of your recipes!

  232. Made this for dinner tonight and my family loved it! I thought it might be a bit spicy for my 11-year old, but he loved it. I have big eaters so I doubled all the ingredients except the ramen (because the package I bought had 9 oz total) and I added 2 small zucchinis sliced in half moons. I just added them to the boiling ramen for the last 3 minutes of cooking. It was not easy to find chili garlic sauce in Muncie, Indiana. They do not have it at Meijer or our Kroger affiliate. We do have a small Asian market and I found it there.

  233. This is quite similar to a traditional Chinese/Korean dish “Zha Jiang Mian/jajianmyung”. I like the spin on it!

    Although, I’m cringing at the name “Dragon Noodles” and “Dragon Sauce”…..it oozes whitewashing and is mildly offensive.

    1. My original dragon noodle recipe was so spicy (to me at the time) that I felt like I was breathing fire, hence “dragon” noodles. :)

      1. Agree that this dish is delish–I’m eating it now at my desk, and it’s fantastic! But I have to point out that you wouldn’t have called a spicy pizza or spicy tacos “dragon pizza” or “dragon tacos” would you? Not trying to start anything, I’m a huge fan of your site! But it seems like Jade has a lot of knowledge on the subject, and has a point :) Maybe “Spicy peanut pork noodles” would be a better name!

      2. It’s true. I just wanted to make sure she knew I wasn’t just picking random cultural buzzwords. Hopefully because I was experiencing an actual association with dragons makes it less offensive, but I’m not the one to make that call. The food world is a place where a lot of cultural mish-mashing happens and it can be tricky to navigate. I appreciate you both calling it to my attention!

  234. Dig the site Beth, really neat idea to include the pricing of each meal on the front page! Great meals and ideas! As far as noodles go, this one looks like a good one to try!

  235. Looks amazing! I’ve always envied your dragon noodles, but have never gotten around to making them. These look a bit less spicy, a bit more sweet/savory, what do you think?

    Also, I’m allergic to most nuts (all of them except almonds), so do you think almonds would work as a substitute? Or maybe a non-nut substitution?

    Thanks as always, Beth! I read your blog all the time!

    1. Yes, this one is definitely very sweet and savory! :) I don’t think you’d necessarily need to add anything to replace the nuts. They add a nice crunch, but the sauce is also super good on its own.

    2. I added some of those french’s crunchy onion strips just for the texture. Really liked the crunch they gave.

  236. This looks so yummy! I can’t wait to try it. 
    Where did you get the plate? I love it!

  237. Excellent dish! I threw in some cashews with the peanuts and added some onion to the meat mixture. I chopped the bok choy and tossed it into the meat mixture, just before adding the noodles. Will be having this again!

    1. It says “chili.” There is going to be some heat, but it will vary by brand. I could tell you this is pretty mild, which it is for me, but if you want to try this recipe, add just a little and work up. I find the recipe amount to be perfect for a piquant dish and not particularly spicy for my family–one of my grandsons dumped on more hot sauce. Start with a single teaspoon if you aren’t used to spicy dishes. I personally find the chili garlic sauce much more flavorful than the sriracha in the original dragon noodle recipe.

      Ramen dishes are winners with teenage boys. I fixed this last night for a college aged grandson, and he loved it, and expect it is something that will happen often for him, probably with hamburger instead of pork since he shops fast and easy. I personally like more veggies, and added some leftover broccoli and spinach to my portion, but this was perfect for him as written

    2. It’s fairly spicy because it’s literally just red chiles, garlic, vinegar, and salt, but I find that the brown sugar in the recipe does dampen the heat a good deal. That being said, everyones’ tolerance to heat varies, so I can’t say for sure if you would find it too spicy.

  238. This looks so good- must make.  I bet this would also be a fantastic way to use up part of a batch of shredded pork shoulder/butt (pulled pork).  I can just taste the crispy bits around the edges of the pork!  If you sauté that in the pan til crispy, then add the sauce and noodles, I bet it would be a-MA-zing!  Thanks, Beth!!

    1. I would sauté it for just a couple minutes after you simmer the pork and peanuts in the sauce. Sauté it just until it softens a bit (or more if you prefer it really soft), then add the noodles and serve. :)

    1. The writing on the package is not in English (they were from an international market), so I’m not sure. :P