These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao. It's a flavorful dish that brings together the best of both worlds - bold spices and comforting noodles.
Ingredients:
Yield: 4 servings
2 pounds of pork, ground
4 cloves of garlic, minced
1 tablespoon of ginger, grated
1 tablespoon of sugar
3 tablespoons of tomato paste
A handful of fresh basil leaves
1/3 cup of sambal oelek
1/4 cup of unseasoned rice vinegar
1/4 cup of soy sauce
1/2 cup of water
2 tablespoons of butter
8 ounces of ramen noodles or spaghetti
Salt, to taste
Instructions:
Step 1
In a large pot, heat some olive oil over medium-high heat. Add the ground pork and cook until deep golden brown, breaking it up with a spoon.
Step 2
Add the minced garlic, grated ginger, and sugar to the pot. Cook for a minute or two, until the garlic and ginger are fragrant. Stir in the tomato paste and basil leaves.
Step 3
Pour in the sambal oelek, rice vinegar, soy sauce, and water. Bring the mixture to a simmer and let it cook for about 30 minutes, until the flavors have melded together.
Step 4
While the sauce is simmering, cook the ramen noodles or spaghetti according to the package instructions. Drain and set aside.
Step 5
After 30 minutes, add the cooked noodles to the pot with the sauce. Toss well to coat the noodles in the flavorful sauce. Stir in the butter to make the sauce glossy and creamy.
Step 6
Serve the spicy-sweet sambal pork noodles hot, garnished with fresh basil leaves.