Chili Crisp Pork & Udon
with Spinach & Mushrooms
Ingredients
- 10 oz Ground Pork
- 10 oz Ground Beef
- 10 oz Smoky Flavored Ground Sausage
- 1/2 lb Shallots
- 4 oz Mushrooms
- 3 Baby Spinach
- 3 East Asian-Style Sweet Chili Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 4 tsp Chili Crisp Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy sauce, sesame oil, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be.
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Cook the pork & mushrooms
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced white bottoms of the scallions and mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through.
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Finish the noodles & serve your dish
To the pan, add the noodles (carefully, as they may splatter) and sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until the noodles are heated through and well combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with as much of the remaining chili crisp as you'd like. Enjoy!
Protein Variations
COCONUT BEEF
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In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
📷 View Original Recipe Card
