Szechuan Pork Noodle Stir-Fry
Now get 50% more protein per serving in this HelloFresh classic!
- Sesame
- Soy
- Wheat
- Peanuts
- 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
3 ounce
Carrot
1 unit
Pork Ramen Stock Concentrate
2.5 teaspoon
White Wine Vinegar
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
½ unit
Peanut Butter
(Contains: Peanuts)
15 ounce
Ground Pork
1 teaspoon
Chili Flakes
1 clove
Garlic
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
1.5 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 ⅓ cup water.)
-
Heat a drizzle of oil in a large pan over medium-high heat. Add pork*. (TIP: Not sure how much pork to use? Reference the “Before you start” section at left for guidance.) 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peanut-Szechuan sauce is bold and satisfying, with a heat level that's easy to dial up or down 🌶️. Using the full sauce packet — or adding a little extra peanut butter — deepens the flavor nicely.
- Ease of prep: This comes together quickly and is simple enough for a busy weeknight; the main task is browning the pork and tossing everything together.
- Suggestions: Drain excess grease from the pork before adding the sauce to keep the dish from becoming greasy. Add snap peas, broccoli, cabbage, or bok choy for more vegetable variety, and use rice vinegar instead of white wine vinegar for a more fitting flavor profile.
- Leftovers: This makes generous portions and reheats reasonably well, though the noodles can get a bit sticky — a splash of water when reheating helps loosen them.
- Portions: The 50% protein increase shifted the meat-to-noodle ratio for many; add an extra pack of noodles or reduce the pork slightly to keep the balance right.
Reviews from our home cooks
I was sent a bag of ingredients that varied slightly from the ones that I needed for this one, so I kind of had to wing it. The noodles were also too thin and made it difficult to mix everything together. Tasted great though and had a good mixture of textures.
Always a good meal, but the 50% extra pork was a BAD idea. Not enough noodles and flavoring sauce to go with the meat. It is better with the original 10 oz. pork portion.
Incredible flavors ... absolutely loved this one ... will be looking for more Szechuan meals w/ pork or beef.
Same as "peanut pork noodle stir fry". One of my favorites. Great flavors. Plenty of food; I can get three servings out of it.
Since the meat had increased from 10 to 15 oz and become leaner without adjusting other ingredients, the flavor is a little more bland than it used to be. Directions to let the sauce thicken may be redundant because there wasn't enough in the first place
It had the right amount of spice in the meal. Not too spicy and not too bland.
Love this one!! I added snap peas. Only used half the szechuan for kids sake. Yum!
The noodles and meat mixture did not mix together easily. But AMAZING flavor. A new favorite.
So, so good! Prep could be expedited by providing pre-shredded carrot that comes with some other recipes.
Delicious, and easy to make! Perfect for a work/school night dinner.
