This Chinese noodles recipe has budget-friendly ground pork and an easy spicy peanut sauce. You can have it on the table in just 20 minutes — most of that time is just waiting for the pasta pot to come to a boil!
This is one of our Classic Peanut Blossom Family Recipes. I originally published this Chinese noodles recipe in late 2013. Little did I know then how often I would end up making it over the coming years!
Because it is such a huge fit with our entire family, it deserved some updated photos and slightly revised instructions. I hope you’ll give it a try for your family soon and that they love it as much as we do!
Originally published in October 2013:
I get recipe inspiration from truly unique places sometimes. This recipe came to me from our school bus stop! A neighbor friend (Hi, Barb!) swore to me that this Chinese noodles recipe is so popular with her 3 boys she has to double batch it every time she makes it! With a glowing review like that combined with a simple list of ingredients, this absolutely sounded so awesome I had to give it a try.
I was a little nervous at first because the Peanut insists she doesn’t like peanut butter or peanut flavored things. Ha on me with the nickname I suppose. There’s only 2 tbsp of peanut butter in this whole dish but it definitely is a present flavor. I decided to sneak it into the sauce when she wasn’t looking. I piled her bowl high with pork–she’s my carnivore–and pulled out the big guns. . . “You know, Mrs. P says that this is her family’s very favorite dinner. Her boys love it so much she makes it all the time!”
Score one for peer pressure! She took one bite, paused, and gave me a wide-eyed two thumbs up. She even asked for seconds. I asked if she liked it enough for me to make again and got a hearty “Yes!”
Little Pea, my peanut butter addict? Took one look and ran screaming. I know she’ll come around eventually. Handyman Tim wasn’t around for this but I know he’s going to love it. So thank you so very much for introducing us to another winner, Barb!
Our favorite Chinese noodles recipe with pork & spicy peanut sauce
This quick and easy dinner recipe is just perfect for the nights you’re craving take-out but need to make dinner at home. I labeled this a “20-minute Meal” because a large pot of water can take a while to come to a boil. But to be honest, it is much closer to a 10-minute or 15-minute recipe because the pork and sauce take so little effort and come together super quickly. You’ll spend most of that time waiting on the water to boil and the pasta to cook.
This Chinese noodles recipe is one of Tim’s all-time favorites and has become a standard part of our routine. He requests it nearly weekly. It is so budget-friendly and easy, I can hardly say no! I keep everything ready to go in my pantry, we usually only need to pick up ground pork and fresh green onions at the store when we feel like making it.
- 1 cup low-sodium chicken broth
- 1/4 cup hoisin sauce
- 1/4 soy sauce
- 1 tbsp canola oil
- 1 lb ground pork
- Heavy sprinkle of red pepper flakes
- 3/4 cup minced green onions, both white & green parts (about 3-4 onion stalks)
- 1 tbsp minced garlic
- 1/2 tsp ground ginger
- 2 tbsp creamy peanut butter
- 1 14oz package of rice noodles (or 1 16oz package of linguine pasta)
Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce.
Assemble the sauce:
Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop.
Brown the pork:
Heat 1 tbsp canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant.
Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking.
Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce.
Garnish with remaining green onions and serve.
Serving Note: Any leftovers tend to get dry in the fridge overnight. I always store the remaining food with just a splash of chicken broth or soy sauce (or both!) so that when reheated the liquid helps rejuvenate the moisture of the noodles. Just heat and re-toss!
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