Spicy Pork Noodle Soup (Ashley Lonsdale; NYT Cooking)

Ingredients:

• 12 ounces thin dry noodles (such as ramen or soba)
• ¼ cup extra-virgin olive oil
• ½ pound ground pork
• Salt and freshly ground black pepper
• 4 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 bird’s-eye chile (optional), sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 6 ounces snow peas, thinly sliced on the diagonal (see Tip for other seasonal options)

Prepare the noodles: Boil the noodles in a pot or saucepan according to package instructions. Rinse under cold water to halt the cooking.

Meanwhile, heat the olive oil in a large pot over medium-high. Add the pork and spread it into an even layer, then cook for 2 to 3 minutes, until well browned underneath. Season the pork with salt and pepper while it browns. Break up the pork into small pieces with a wooden spoon.

Add the garlic, ginger, chile (if using), turmeric and cumin, and cook for 1 to 2 minutes, until fragrant. Add the stock and bring to a boil. Season to taste with salt and pepper.

Just before serving, slide the snow peas into the hot broth.