Components

• Sweet Soy Glaze

• Pork Ramen Stock Concentrate

• Szechuan Paste

Ingredients

• 1 clove garlic

• 2x Scallion

• 3oz carrot (a big thicc boi)

• 0.5oz peanuts

• 4tbsp Sweet Soy Glaze

• 1 packet Pork Ramen Stock Concentrate

• 2 tbsp Szechuan Paste

• 2.5 tsp white wine vinegar

• 0.575 oz peanut butter

• 1 tsp chili flakes

• 10 oz ground pork

• 4.5 oz Ramen Noodles

• 1.5tsp sugar

• 1 tbsp Butter

• cooking oil

Directions

• Bring a medium pot of salted water to a boil

• mince garlic, trim and cut scallions’ whites into 1-inch pieces, trim and peel the carrot, then grate. Roughly chop peanuts. thinly slice 1/4 of the scallion greens, reserve for garnish

• in a small bowl, combine sweet soy glaze, stock concentrate, szechuan paste, vinegar, peanut butter, sugar, 1/4 cup of water, and chili flakes. whisk until smooth.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork. Press into an even layer. Cook until browned on the bottom, 3-4 minutes.

• break up the meat and cook through, 2-4 minutes.

• add garlic and scallion pieces to pan with pork. cook until fragrant, 1-2 minutes.

• Stir in sauce, cook until reduced and thickened, 1-2 minutes.

• add noddles boiling water. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse under cold water, at least 30 seconds.

• Add drained noodles, carrot, and butter to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined.

• add salt and pepper to taste.

• arrange, garnish with scallion greens, peanuts.