Ramen noodles, ground pork, and chili garlic paste come together in this delicious Korean fusion bolognese. The sauce is punchy, the noodles are chewy, and this pasta dish is wonderful for a weeknight or weekend dinner.
- 1 pound ground pork
- 1 tablespoon grated ginger (I use a micrplane a grate it right over the pork)
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 2 large sprigs basil, plus more for serving
- 1/4 cup sambal oelek
- 1/4 cup plain rice vinegar
- 1/4 cup soy sauce
- 10 ounces dried ramen noodles
- 1 tablespoon salted butter
- In a large skillet over medium-high heat, brown the pork with a drizzle of oil. Let the pork sit for a few minutes at a time to achieve a brown crust on some bits, breaking the meat up with a spoon as you stir.
- When the pork is cooked, add in the garlic, ginger, sugar, and tomato paste. Stir to combine for one minute until the tomato paste coats the pork.
- Add the sambal oelek, soy sauce, rice vinegar, basil sprigs, and one cup of water to the pork mixture. Reduce the heat to low and simmer the sauce.
- Meanwhile, cook the noodles according to the package directions to al dente.
- Toss the noodles in the sauce with the butter for 1-2 minutes until well-coated. Taste, and add a bit more soy sauce if you’d like.
- Serve immediately with extra basil leaves on top. Enjoy!
These are the ramen noodles I use. They have the most delicious chew when cooked.
This is the pan I use for large pasta dishes like this one. It’s big enough to make the sauce and toss all of the noodles in it, which I love.
Recipe from Bon Appetit.
The sauce for this recipe can be made in advance, but I’d cook the noodles right before if at all possible then toss them hot and fresh with the sauce.
Keywords: korean, noodles, ramen, dinner, sambal noodles