Pork and Peanut Dragon Noodles

$3.75 recipe / $1.25 serving
by Beth - Budget Bytes
4.80 from 179 votes
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Don’t you just love how I post a pasta recipe immediately after the blog post where I say I’m trying to break my addiction to pasta? 😂 We’re all human. Anyway, This week I threw a spin on my classic Dragon Noodle recipe by adding ground pork and chopped peanuts, using a chunky chili garlic sauce in place of the sriracha, and using some good ramen noodles that I got at the international market. This recipe is ridiculously easy and soooo rich and delicious. Sweet, salty, sticky, crunchy, and all the noooooodles! These Pork and Peanut Dragon Noodles are like comfort food x 100. You’ll never go back to take out. Ever.

A big plate of Pork and Peanut Dragon Noodles being eaten with chopsticks

What Kind of Noodles Can I Use?

You can use just about any type of noodle for this recipe, but I suggest something kind of light like a ramen or egg noodle as opposed to a traditional spaghetti. The noodles I used came in a huge package, but I used about the equivalent to two standard 3oz. ramen packages. My noodles were quite a bit more expensive than grocery store ramen, so you can probably make this for even less! Woo!

What to Serve with Pork and Peanut Dragon Noodles

And because this dish is so sweet, rich, and indulgent, I highly suggest serving it with something green. I grabbed a bag of baby bok choy while I was at the international market and just sautéed them up briefly until wilted. You could even add some vegetables to the noodles, if you want. Broccoli florets or even some fresh spinach would be awesome. Shredded napa cabbage would be amazing, too. Or serve some Sesame Kale on the side!

Close up of Pork and Peanut Dragon Noodles on chopsticks

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Pork and Peanut Dragon Noodles

4.80 from 179 votes
Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights! 
Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights! BudgetBytes.com
Servings 3
Prep 10 mins
Cook 15 mins
Total 25 mins


Dragon Sauce

Pork and Noodles

  • 1/2 lb. ground pork* ($1.50)
  • 2 3oz. packages ramen noodles (seasoning packets discarded) ($1.00)
  • 3 green onions, sliced ($0.20)
  • 1/4 cup unsalted peanuts, chopped ($0.12)


  • Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
  • Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
  • While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
  • Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!

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The pork I used was about 25% fat and did not need any extra oil in the skillet. It did not render a lot of grease while cooking, so I did not drain the skillet. If there is an excess amount of fat after browning, I suggest draining the meat and leaving 1 Tbsp fat in the skillet to combine with the dragon sauce.


Serving: 1ServingCalories: 655.8kcalCarbohydrates: 61.67gProtein: 25.77gFat: 21.43gSodium: 3418.53mgFiber: 4.87g
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Scroll down for the step by step photos!

Close up of Pork and Peanut Dragon Noodles in the skillet

How to Make Pork and Peanut Dragon Noodles – Step by Step Photos

Dragon Sauce

Prepare the dragon sauce by combining 1/4 cup chili garlic sauce, 1/4 cup soy sauce, and 1/4 cup brown sugar.

Chili Garlic Sauce

This is the chili garlic sauce I’m talking about. You can find it in most stores right next to the sriracha. It’s kind of like a chunkier version of sriracha. It’s a mix of red chiles, garlic, vinegar, and salt. Super simple, but easier than adding all of those ingredients to your sauce individually. :)

Cooked Ground Pork in skillet

Add 1/2 lb. ground pork to a skillet and cook over medium heat until it’s browned and cooked through. The ground pork I used was about 25% fat. It had enough fat so that I didn’t have to add any extra oil, but not so much that I had to drain off any excess fat after browning. You want about 1 Tbsp fat in the skillet to combine with the sauce, so if your pork is really greasy, drain some off before the next step.

Add dragon sauce to pork

Add the dragon sauce to the browned pork, along with 1/4 cup unsalted peanuts that have been chopped.

Reduced Dragon Sauce

Let the pork and peanuts simmer in the sauce for about five minutes, or until the sauce has reduced by half. The sauce should be just thick enough that you can leave a trail in the skillet when you drag your spatula across, and the trail slowly fills in. While the pork and peanuts are simmering, boil the water for your noodles. Cook 6 oz. noodles according to the package directions. Drain the cooked noodles in a colander.

Pork Peanuts and Dragon Sauce

The pork is almost candied at this point and is SO GOOD that I had a hard time not just eating it out of the skillet. The peanuts kind of absorb the sauce as well. It’s just too good to be true.

Add Noodles to Pork and Dragon Sauce

Add the drained noodles to the pork and peanut mixture. Toss until everything is combined and coated in sauce.

Pork and Peanut Dragon Noodles Finished

Once everything is combined, sprinkle a few sliced green onions over top and serve!

A finished plate of Pork and Peanut Dragon Noodles

So freaking good, guys. So good.

Pork and Peanut Dragon Noodles with steamed bok choy on the side

And like I said in the intro, these noods are really rich, so I suggest serving them with something green. Because the noodles are super flavorful you don’t even have to add anything to your greens. Just leave them fresh to contrast the super rich pork and noodles. 👌

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  1. So simple, so delicious. My boyfriend And I LOVE these. We cook often and like to try new recipes, and this recipe is some we come back to often. It just hits the spot and is so yummy.

  2. I made this last night. It was so easy and I loved the flavors! It will be a repeat in our house.

  3. One of the many recipes from this site I have on regular rotation! This one is one of my favorites, super simple and so versatile. I’ve made it with all types of ground meat and often add veggies and it’s been great every time.

    1. Also…just made it again and if you have dark soy sauce, ADD IT! Provides great depth of flavor. Frozen chopped broccoli is my favorite veggie add-in. It’s cheaper than florets and are in handy bite size pieces.

  4. Absolutely delicious. This is my favorite quick and easy go to meal. Tastes better than take out! 10/10 would recommend.

  5. Yum! This is a great and easy dinner. I couldn’t find the chili garlic sauce so I used gochuhang sauce. I will definitely make it again. 

  6. I’ve made this a dozen times; it’s definitely a favorite for me. I’m a wimp on heat, so I sub out the garlic chili for Mae Ploy sweet garlic chili and it gives just enough kick without sacrificing flavor. I would love to incorporate a veggie to make it one pot stop, have you tried cooking any veggie with it that pairs well?

    1. Hey! I used mushrooms and small broccoli florets in mine and I thought it turned out excellent! I also didn’t want to wash another pan and just threw the bok choy in the pork pan right before I added the noodles. I thought they all paired really well, but I definitely recommend the mushrooms and bok choy for sure!

  7. Made this with a block of tofu & package of Trader Joe’s beef less ground beef & it was a HUGE success! I also used some almond butter I had instead of peanut butter. The sauce is such a dynamic flavor combination, this is definitely going on my recipe rotation. 🙌🏾

  8. Delicious flavor but way too spicy for us as written (admittedly we are wimps with spicy food!). We reduced the garlic chili paste and made it again and it’s a 10/10. On the regular lunch rotation now!

  9. SO GOOD! I used cashews instead of peanuts and still tasted great, It was quite spicy so use less if you prefer it mild. Me and my Partner loved this dish. Its good I’ve been thinking about it all day and can’t wait to make it tonight.