Really nice recipe. Not a lot of hands on time, but it takes some time to come together with the simmering. I used spaghettini instead of ramen because it's what I had, and I skipped the extra butter at the end - still delicious! The flavours are bold, and punchy and were a crowd pleaser. Leftovers the next day were fantastic too. I would highly recommend.

Okay! Now that this is a weekly on-demand favorite, I've figured out a couple variations of interest. First one, when the precious stash of basil leaves is gone (oh weepy, tragic) a decent sub is the quick-pickled red onions (thin sliced, dash of salt, splash of vinegar or lime juice ... May issue p22). Second, cabbage cups are a great swap for noodles (riffing on both the Nam Prik recipe and RM's everything fits in a taco idea!) The tricky part here is that you still need the pasta water. Solution: make some noodles to go with the planned-overs for lunch tomorrow, and make cabbage tacos tonight with the fresh, hot sambal. Man, oh man, we go through this stuff!

These glorious noodles immediately earned a place in the biweekly rotation. So easy!! Only takes about half an hour with a few subs: 1# ground beef (because that's what's in the freezer) with same amount of sauce. Ketchup instead of sugar and tomato paste (because, really). I skip the 2 c water and long simmer - just adding the splash of pasta water seems to do it. Rice noodles instead of ramen, a couple of sliced jalapenos (because they go on everything!), and fresh basil or mint leaves at the finish. Thank you, Mr.Morocco!

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Took a break from work and made this for lunch. Comes together pretty fast. All I have to say is... FAINTASTIC recipe, OMG the flavor is to die for! Not to mention the house smelt AMAZING. Used udon noodles, wouldn't change a thing.

Excellent recipe - would make again! My second time making it and this time I didn't have fresh ramen so I substituted fresh udon noodles instead. Cooked the udon right in the meat sauce and I won't lie I think it tasted better than with ramen! After reading some other reviews I also used about a half cup less water, but otherwise cooked per recipe.

This is one of my go to recipes, it’s so delicious every single time - even if I’m out of rice wine vinegar and have to use ACV or some other swap. It’s a winner without fail. 😋

Chris Morocco, you've done it again. I'm gonna fanboy-out for a sec: I love Chris' recipes because I feel like I'm always learning something groundbreaking and useful. Didn't know about liquid gold or browning only some ground meat for flavor development before making this. Now I do and my life is forever changed. I can't go back. No one can make me. Now for the noodles: they're incredible. They're amazing. I want them for dinner every damn Monday night. They're silky and flavorful and the fat from the pork makes everything sing without things getting too oily. My only advice would be to consider scaling back the amount of pasta/noodles. I used 16 oz dry spaghetti and I ended up with wayyyyyyy too many noodles. Speaking of, the spaghetti was great, but I'm dying to try this recipe with ramen. I know what I'm making for Monday night dinner.

Have made this several times, always sautéing some onion with the garlic. I always use 1# of turkey and it's plenty, but would caution against using the full 1/3 C. of sambal oelek, as it's just too spicy for most people (even in a spice-loving family); 3 Tbs. - 1/4 C. is more than enough. I also skimp on the water addition, adding a few glugs of white wine and about 1 C. of water. Any shape pasta works great. This recipe is absolutely terrific. We love it!

Amazing! This is the new favorite recipe in our house. We’ve been having it once a week and actually wouldn’t mind twice a week...it is that good! I love the browning technique for the pork; it makes a huge difference in making sure the meat does not get overly dry, while ensuring you don’t lose the depth of flavor and texture created by getting a good sear on some of the meat. Adjusted the amount of sambal oelek by about 1/2 and it was still nicely spicy. Note: packaged ramen noodles (throw away the flavor packet) worked perfectly well.

Excellent recipe. Subbed packaged ramen and gojuchang because that's what I had on hand. Delicious and as good as any drunken noodles i've ever had.

Wow what a unique combo of flavors that really tastes like a mix of bolognese and asian flavors. I halved the recipe for a generous serving for two people and used ramen noodles but could see spaghetti noodles being totally fine to use as well. I added in some chopped broccoli florets at the tomato paste step and it melted down really well into the sauce.

This dish is fantastic - it's become a regular in our rotation. Very easy and quick to make. We always halve the recipe and use Huy Fong Chili Garlic Sauce. With any leftovers, (which doesn't happen often), we've made breakfast burritos with the pork, incorporating egg and cheese, in tortillas with sour cream. Yummy!

Just made this recipe with a couple tweaks to make it healthier! Basically did everything the same except subbed ground turkey for the pork, used coconut sugar, and used Banza’s chickpea noodles instead of ramen noodles and turned out delish!

I genuinely hurt myself eating these noodles. SO FREAKING GOOD!!! Definitely best with ramen noodles. I could eat these every single week for the rest of my life.

So delicious! This was a great recipe, and very adaptable for whatever you have on hand. I, like some other commenters, made the full sauce amount with only 1lb. of pork (and I added onion and carrot) -- honestly I liked the balance of sauce to meat/noodles in this ratio so much that I would probably double the sauce if I ever made 2lb. of pork. Additionally, I didn't have fresh ginger, so I used a generous tablespoon of ground ginger, and didn't have sambal so used gochujang and some siracha.

This is the best. Very tasty and easy. We've been pairing it with a Brad's recipe for Cured Eggs over the pasta as a sort of parmesan! Highly recommend.

I'm trying to remember if I have already left a review for this recipe...I've been making this dish for about a year now. Even if I have, it truly deserves another rave review. I've made this for several casual dinner parties and everyone immediately wants the recipes and turns around to make it for someone else. I love to see pork highlighted in a dish in this way. People need to embrace the luscious, luxurious pork fat that is rendered from the meat. Pork fat > all other fats. There, I said it.

First off....YUM. So much flavor and really simple to do. I made a couple substitutions based on what I had on hand. The 2 substitutions were gochujang and cilantro instead of basil and the sambal. I also added in half an onion with my aromatics because it needed to he used. Why not?! This recipe is a perfect way to use up some ramen noodle packets in the pantry too. This recipe is also really budget friendly which I didnt think about until after the fact. Does not taste cheap though- which is the best part. Highly recommend and am definitely adding to the rotation.

Okay, yum! With the current situation I haven't been able to find ground pork, so I've used both chicken and stew beef and enjoyed both a lot. I enjoy it more with ramen noodles than with spaghetti noodles. The only modification I made (besides the meat) is adding just a teeeeeeeeny bit of cornstarch slurry at the end, so then the sauce really thickened and stuck to the noodles which is my preference. Really love this recipe, it's simple to make with pretty standard pantry stuff but feels fancy when I make it.

A hit! Only had 1lb of pork so that’s all I used, didn’t change any other measurements. Wish I had the other pound! Four adults ate every last bite. May try adding a splash of fish sauce next time too!

This is by far my favorite noodle/pasta recipe. I try to eat as little meat as possible, so, as some other reviewers suggested, I halve the meat quantity. This still provides TONS of flavor so I don't miss the rest. Otherwise, I keep the rest the same. Once I get my hands on ground pork, this is the only recipe that I want to make with it. It is also incredibly speedy and hands-off. The mise-en-place is pretty short, and I use very few dishes compared to other meaty sauce recipes of this calibre, and uses ingredients that I always have on hand. I cannot begin to express how impressed I am with this recipe. Thank you so much, Chris! You're the hero of our household!

This is so good! I've made this several times already for my fiance and I and we are obsessed with the flavours. I do add some green beans to the dish so that I can use less of the noodles, but this dish is truly amazing even with that slight modification.

Made this last week and can’t wait to make it again soon. So so good and really hits the spot. Garnishing with basil I think is a must, helps to balance the spice (mine was very spicy, but loved it!). Will definitely make again.

I've made this a few times - very good, but I would agree slightly on the greasy aspect though - just a little heavy. I tried it with turkey once - but too dry. Maybe like a 75/25 pork/turkey mix? I am curious as to other ideas to take some fat out of this recipe.

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