Creamy Peanut Pork Larb with Ramen Rice Noodles

This pork larb with ramen rice noodles is creamy, flavorful and made in under 30 minutes! The ground pork mixture has the right amount of sweetness from the peanut sauce made with peanut butter, miso, shoyu, rice vinegar, coco aminos, garlic and fish sauce. Trust us, you’ll want to go back for seconds! This dish will become a new weeknight staple that the whole family will love.

Shop 100% pasture-raised, grass fed & finished Ground Pork with no corn or soy

Cooking Variations 

Not feeling Ground Pork? Mix and match with your favorite ground meat. This recipe is a great base and works well with ground beef and ground chicken. 

What’s the best peanut butter? Look for all natural peanut butter with minimal ingredients. Just peanuts and salt. Simple is always best when it comes to nut butters. 

Why use coco aminos for sweetness? Coco aminos contain significantly less salt than soy sauce but still gives that umami flavor to dishes. Lately, we’ve been using coco aminos (from Big Tree Farms), which are made in small batches from the sap of young flowers of a coconut tree. Due to the name, coco aminos, some may think it tastes like coconut; however, this dark brown thin sauce is mildly sweet and salty.

What noodles to use? Look for a thin ramen rice noodle to soak up all the creamy sauce. We love Lotus Foods Organic Millet & Brown Rice Ramen Noodles (4 pack). For this recipe, use 2 to 3 ramen bars. This depends if you want a more meat heavy dish vs. a more noodle forward dish. Both ways are delicious and make great leftovers. 

What is Larb? 

Larb is minced meat (ground pork, ground beef, ground chicken…) paired with spices, herbs and fresh ingredients. Larb can be served hot or cold with rice noodles, lettuce or rice. 

Creamy Peanut Pork Larb with Ramen Rice Noodles 

Prep time: 5 minutes 
Cook time: 25 minutes
Total time: 30 minutes
Serves: 2-3

Ingredients 
Meat Mixture
1 lb Ground Pork or ground meat of choice
1 tsp pork lard or fat of choice
1 small red onion, diced into ½ inch pieces
1 red bell pepper, diced into ½ inch pieces
1 small head of broccoli, diced into ½  inch pieces 
½ cup sugar snap peas, cut in half
2 tbsp unsalted peanuts, diced (for serving)

Noodles
2-3 ramen bars (10oz Lotus Foods Millet & Brown Rice Ramen Noodles - 4 pack)

Peanut Sauce
1/2 cup all-natural peanut butter (creamy or crunchy)
1 tbsp white miso
1 tbsp shoyu or coconut aminos
2-3 tbsp coco aminos
1 tbsp rice vinegar
2 tsp roasted sesame oil
3-4 tbsp warm chicken bone broth or warm water (depending on sauce thickness preference)
4 - 6 garlic cloves, grated
Half of a ¼ tsp fish sauce (less is best when it comes to fish sauce)

Instructions
Make the noodles:
1. In a medium pot, cook ramen rice noodles according to the directions on the package. Stir often, to keep the noodles from clumping together.
2. Under running cold water, drain and rinse the noodles. Set aside until ready to use.

Prep the sauce:
1. In a small bowl, combine all sauce ingredients (peanut butter, miso, shoyu, rice vinegar, sesame oil, garlic cloves, coco aminos, fish sauce and warm bone broth). Whisk until no clumps and set aside. 

Make the meat mixture:
1. In a large cast iron skillet over medium-high heat, add pork lard. Once the skillet is hot, add the ground pork. Break up the ground pork as it starts to cook and turn brown. Continue cooking until there’s no pink remaining, about 8 to 10 minutes. After the meat is cooked, place in a bowl and set aside. 
2. Then add in the diced onions, bell peppers and broccoli. Sauté for about 5-8 minutes or until veggies are starting to become translucent and browned.
3. Turn down the heat to medium and add the cooked ground pork and sugar snap peas into the skillet over the veggies. Mix until well combined and cook for another 2 to 3 minutes.
4. Whisk the sauce before pouring it over the meat mixture. Only drizzle a third of the sauce over the meat and stir well. 
5. Turn off the heat and then add in the cooked ramen rice noodles. Pour the remaining sauce and mix until the noodles and the meat is well coated. 
Note: If you want to have peanut sauce to drizzle on top of the finished dish only use a third of the sauce when mixing into the noodle and meat mixture. It will still be flavorful and creamy either way!
6. Serve hot with crushed roasted peanuts and optional peanut sauce. 
7. Store in an airtight container in the fridge for up to 4 days. Enjoy leftovers reheated or cold.