Chili Crispy Pork Noodles

2 servings

A one-pan noodle dish with crispy ground pork, cabbage, and a glossy sauce made from rendered fat and noodle starch.

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prepSoak 4–6 oz flat rice noodles in hot water 10 minutes, drain well
225 g ground pork, 20–30% fat preferred	Heat skillet over medium-high heat	Cook pork undisturbed 2–3 min until deeply browned	Break pork into chunks, push to edges	Add cabbage & scallion whites, cook 1 min until softened	Stir in noodles & fish sauce	Pour in broth, scrape pan, bring to strong boil	Toss constantly until noodles tender, sauce glossy	Stir in soy sauce & chili crisp, toss once	Taste & adjust seasoning	Serve hot, finish with scallion greens
100 g green cabbage, thinly sliced
Sliced scallion whites
4–6 oz / 115–170 g flat rice noodles, soaked & drained
1–2 tsp fish sauce
~360 ml chicken broth
1–2 tsp soy sauce
1–2 tbsp chili crisp, to taste
1 egg (optional, for silky egg-drag finish)
Sliced scallion greens

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