spicy / sweet sambal pork noodles

recipe by CHRIS MOROCCO (@moroccochris / @bonappetitmag)

notes by chef mon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: ~6 servings

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• 2 Tbsp. extra-virgin olive oil

• 1 lb. ground pork or 1 package beyond sausage, divided

• 1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped

• 8 garlic cloves, thinly sliced

• 2 Tbsp. sugar or honey

• 2 Tbsp. tomato paste

• 2 sprigs basil, plus more for serving

• ⅓ cup hot chili paste (such as sambal oelek)

• ⅓ cup gochujang

• ¼ cup soy sauce

• ¼ cup unseasoned rice vinegar

• 1½ lb. fresh ramen noodles or 16 oz. thai rice noodles

• 2 Tbsp. unsalted butter

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1. Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.

2. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.

3. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.

4. Add chili paste, gochujang, soy sauce, vinegar, and 1.5 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 15-20 minutes.

5. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente (or package instructions for rice noods). Add to pot with sauce along with butter and a splash (up to .5 cups) of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

6. Divide noodles among plates. Top with torn basil.