Szechuan Pork Noodle Stir-Fry
with Carrot, Scallions & Peanuts
- Peanuts
- Sesame
- Soy
- Wheat
- Milk
Peanut butter and jelly. Apples with peanut butter. Chocolate in peanut butter cups. There are some nutty pairings that just seem to work perfectly together. Pork and peanut butter may seem like an unlikely combo, but it steals the show tonight: Ground pork is simmered in a sweet and spicy peanut sauce, then draped over ramen noodles. That’s all garnished with scallions, chili flakes, and even more peanuts. We’d never call you nutty for licking this bowl clean.
Ingredients
1 clove
Garlic
2 unit
Scallions
3 ounce
Carrots
½ ounce
Peanuts
(Contains: Peanuts)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Pork Ramen Stock Concentrate
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
5 teaspoon
White Wine Vinegar
1.15 ounce
Peanut Butter
(Contains: Peanuts)
1 teaspoon
Chili Flakes
10 ounce
Ground Pork
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1.5 teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
• In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and 1⁄3 cup water.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
• Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. • Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) • Add drained noodles, carrot, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
• Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.
Ground Pork is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The sweet-and-spicy peanut sauce gets rave reviews, with many calling it perfectly balanced and restaurant-quality.
- Ease of prep: Quick and simple to make with minimal prep time, though some found grating carrots tedious.
- Suggestions: Use all the sauce ingredients for better noodle coating; add extra vegetables like broccoli or bell peppers for nutrition.
- Leftovers: Reheats well though some found it slightly less saucy the next day; generous portions often provide lunch leftovers.
- Spice level: Adjust chili flakes to taste — some wanted more heat while others found it too spicy even without adding extra.
- Portions: Makes generous servings that easily feed three people; some wished for more noodles relative to the meat.
Reviews from our home cooks
This should be a hall of famer. Absolutely delicious meal! The saucy ground pork with carrots and scallions was fantastic. Preparing the noodles was clearly spelled out so I didn't overcook them and it took a bit of mystery out of making noodle stir fry. I would never have thought to buy the ingredients to make this on my own but this recipe made it so approachable. Total home run!
I used all the peanut butter and all the szechuan paste (instead of half of each), and omitted the sugar. I added the carrots at the same time as the garlic and scallions. It was excellent!
Tasted just like it came from a local Thai food restaurant. I know it says Szechuan Pork Stir-Fry, but the flavor was Thai in my opinion. The 2 person serving had enough for a 3rd serving easily.
Noodles delicious. Spice pepper taste correct for Szechuan dish. Didn't use extra sauce, but mild hot enough for me.
A winner! Love the ramen noodles with the pork, carrots, scallions, and peanuts. One change is that I make carrot ribbons using my peeler instead of grating them. It adds a little more crunch. Easy preparation for a meal that is full of flavor and immensely satisfying. Leftovers store really well for enjoying the next day.
I've liked this recipe before, but this combination was wonderful. We used all of the szechuan and the PB. It was creamy and enough heat without overtaking the rest of the flavors. Will definitely be keeping this version of the recipe to try again. Bonus, the ramen noodles are sooo good.
This sounds gross but was actually really good! I was so surprised that peanut butter works in stir fry. However, it comes with a noodle flavor packet that the directions don't tell you when to add anywhere. I wound up adding it at the final step where you add the noodles and carrots to the pan.
We added all the Szechuan paste but maybe should have left it at the 1/2 as directed. It was pretty hot but still so good. Upgraded to shrimp and it was so worth it.
SUGAR!! In the sauce and in the - peanut "spread"??? Then added into the cooking? I don't think so! I tossed the "spread" and used real peanut butter, then didn't add the extra sugar, then added thin-sliced cabbage to balance the sweet carrots. Much better! And much more like what I've had in Szechuan restaurants than the sweet goo the recipe would have created.
This was easy to prepare. We left out the peanut butter in the sauce as this didn't appeal to us. Also only used 1/4 of the szechuan sauce as we also don't like super spicy. With these changes, this was very tasty.
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