Sweet & Spicy Pork Noodle Stir-Fry

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• cilantro
  1 bunch
• cooking oil
  3 tbsp
• garlic powder
  ½ tsp
• green bell pepper
  1 unit
• ground pork
  ½ lb
• korean chili flakes
  1 tsp
• lime
  2 unit
• lo mein noodles
  7 oz
• peanuts
  ¼ cup
• salt
  to taste
• scallions
  2 unit
• sweet soy glaze
  3 tbsp
• sweet thai chili sauce
  2 tbsp
• water
  4 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   lo mein noodles ground pork green bell pepper scallions lime cilantro peanuts butter cooking oil sweet soy glaze sweet thai chili sauce korean chili flakes garlic powder salt black pepper water

   lo mein noodles: 7 oz, ground pork: ½ lb, green bell pepper: 1 unit, scallions: 2 unit, lime: 2 unit, cilantro: 1 bunch, peanuts: ¼ cup, butter: 1 tbsp, cooking oil: 3 tbsp, sweet soy glaze: 3 tbsp, sweet thai chili sauce: 2 tbsp, korean chili flakes: 1 tsp, garlic powder: ½ tsp, salt: to taste, black pepper: to taste, water: 4 c
2. 

   2

   Wash and dry all produce. Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green bell pepper. Zest and quarter lime. Roughly chop cilantro.
3. 

   3

   Bring a large pot of salted water to a boil. Add lo mein noodles and cook, stirring occasionally, until al dente ⏱️ 5 minutes . Drain and set aside.
4. 

   4

   Heat a large pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant ⏱️ 2 minutes . Turn off heat and transfer to a plate. Wipe out pan.
5. 

   5

   Heat a drizzle of cooking oil in the same pan over medium-high heat. Add scallion whites, green bell pepper, and half the garlic powder. Season with salt and black pepper. Cook, stirring, until tender and lightly browned ⏱️ 6 minutes . Transfer vegetables to a plate.
6. 

   6

   Add another drizzle of cooking oil to the pan over medium-high heat. Add ground pork and season with salt and black pepper. Cook undisturbed until browned on the bottom ⏱️ 3 minutes . Break up into pieces and cook until done ⏱️ 3 minutes more. Stir in vegetables, sweet soy glaze, sweet thai chili sauce, butter, and korean chili flakes to taste. Cook, stirring, until well coated ⏱️ 1 minutes . Remove from heat.
7. 7

   Add drained noodles, a squeeze of lime juice, and a pinch of lime zest to the pan. Toss to coat and season with salt. Divide stir-fry between shallow bowls. Top with peanuts, scallion greens, and cilantro. Serve with remaining lime wedges on the side.