This spicy pork and peanut noodles recipe appeared in last month's Delicious magazine. It was the thick udon noodles that caught my eye first...the dish just looked so appealing. On reading the recipe, it's very quick to prepare and cook, and sounded delicious...so I made it!
This is another noodle dish that's incredibly full of flavour, from the sesame oil to the ginger, garlic, gochujang, soy and mirin. Gochujang can make a dish quite hot, but there isn't a huge quantity in this recipe, so it just provides a nice warmth. The vegetables still retain a bit of crunch, along with the spring onions and peanuts. Everything is perfectly balanced and very moreish!!
Tips
- Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in your local supermarket or South Asian grocers, use a fermented black bean paste or umami paste.
- This spicy pork and peanut noodles recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- pork dishes
- spicy chicken chow mein
- crispy chilli turkey noodles
- salmon with chilli and oyster sauce noodles
- dan dan noodles
- chiang mai noodles (thermomix)
- chilli beef and vegetable rice noodles with peanuts
Recent New Recipes
Ingredients
- 2 tbsp sesame oil
- 300g lean pork mince
- 150g mangetout
- 4 baby pak choi, halved
- a thumb size piece of ginger, finely grated
- 1 garlic clove, crushed
- 1 tbsp gochujang (see Tips)
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 450g straight-to-wok udon noodles
- 40g unsalted peanuts, chopped
- 2 spring onions, finely sliced
- lime wedges, to serve
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Instructions
- Heat 1 tbsp of the sesame oil in a wok or non-stick frying pan over a high heat. Add the mince and break it up with a wooden spoon. Move the mince around the pan while it fries, for 5 to 7 minutes, scraping the bottom of the pan if it sticks, until it’s golden and crispy.
- Meanwhile, bring a pan of water to the boil, add the mangetout and pak choi and cook for 3 minutes, then drain and set aside.
- Add the remaining oil to the mince in the pan, then stir in the ginger and garlic and cook for 1 minute. Stir in the gochujang, soy and mirin, then add the udon noodles to the pan along with the mangetout and pak choi. Cook for 5 minutes, tossing regularly until everything is warmed through. Finally add the peanuts and spring onions.
- Serve the pork noodles in deep bowls with lime wedges to squeeze over.
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Spicy Pork and Peanut Noodles
Ingredients
- 2 tbsp sesame oil
- 300g lean pork mince
- 150g mangetout
- 4 baby pak choi halved
- a thumb size piece of ginger finely grated
- 1 garlic clove crushed
- 1 tbsp gochujang (see Notes)
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 450g straight-to-wok udon noodles
- 40g unsalted peanuts chopped
- 2 spring onions finely sliced
- lime wedges to serve
Instructions
- Heat 1 tbsp of the sesame oil in a wok or non-stick frying pan over a high heat. Add the mince and break it up with a wooden spoon. Move the mince around the pan while it fries, for 5 to 7 minutes, scraping the bottom of the pan if it sticks, until it’s golden and crispy.
- Meanwhile, bring a pan of water to the boil, add the mangetout and pak choi and cook for 3 minutes, then drain and set aside.
- Add the remaining oil to the mince in the pan, then stir in the ginger and garlic and cook for 1 minute. Stir in the gochujang, soy and mirin, then add the udon noodles to the pan along with the mangetout and pak choi. Cook for 5 minutes, tossing regularly until everything is warmed through. Finally add the peanuts and spring onions.
- Serve the pork noodles indeep bowls with lime wedges to squeeze over.
Notes
- Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in your local supermarket or South Asian grocers, use a fermented black bean paste or umami paste.
- This spicy pork and peanut noodles recipe is easily adapted if you’re cooking for less or more people.
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