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Spicy Pork and Oyster Sauce Noodles

Spicy Pork and Oyster Sauce Noodles

The meatiness of Sichuan dan dan mian, blended with the simplicity of peanut noodles.

By Courtney HillNovember 15, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

This recipe blends the meatiness of Sichuan dan dan mian with the simplicity of peanut noodles. We rely on a few heavy-hitting pantry staples to create a flavorful dish that comes together easily. Peanut butter, soy sauce and oyster sauce (or hoisin) provide saltiness, sweetness and umami along with a creamy texture. A touch of vinegar balances the richness. Balsamic, with its sweet-tart flavor, makes a good stand-in for the more traditional Chinese black vinegar. The noodles also are delicious topped with a fried egg.

Ingredients
  • 1

    pound spaghetti OR linguine OR dried udon noodles

  • 3

    tablespoons creamy OR crunchy peanut butter

  • 3

    tablespoons soy sauce, plus more if needed

  • 3

    tablespoons oyster sauce OR hoisin sauce

  • Ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil

  • 8

    ounces ground pork OR turkey OR beef

  • 2

    medium garlic cloves, minced OR 1-inch piece fresh ginger, peeled and finely grated OR both

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon chili-garlic sauce OR 1½ tablespoons Sriracha sauce OR ½ teaspoon red pepper flakes

  • Optional garnish: Chopped roasted peanuts OR chili oil OR cucumber matchsticks OR toasted sesame oil OR thinly sliced scallions OR a combination

Step 1

In a large pot, bring 4 quarts water to a boil. Reserve ½ cup of the hot water. Add the pasta to the pot, then cook, stirring occasionally, until al dente. When the pasta is done, drain; set aside.

Step 2

While the pasta is cooking, in a small bowl, whisk together the peanut butter, soy sauce, oyster sauce, ½ teaspoon pepper and the reserved water.

Step 3

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, breaking the meat into little bits, until no longer pink, 1 to 1½ minutes. Add the garlic, vinegar and chili-garlic sauce. Cook, stirring constantly, until the pork is browned, about 1 minute. Stir in the peanut butter mixture, followed by the pasta. Cook, stirring and tossing with tongs, until the pasta is shiny and the sauce clings, 2 to 4 minutes.

Step 4

Off heat, taste and season with additional soy sauce and black pepper.

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