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Home » Recipes

Spicy Pork and Peanut Noodles

Published: Mar 21, 2022 · Modified: Feb 7, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spicy pork and peanut noodles in blue and white bowl with chopsticks
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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.

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How to make this 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve the pork noodles in deep bowls with lime wedges to squeeze over.

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Spicy pork and peanut noodles in blue and white bowl with chopsticks

Spicy Pork and Peanut Noodles

By: Deborah
A noodle dish that's incredibly full of flavour, from the sesame oil to the ginger, gochujang, soy and mirin. 
PREP: 10 minutes minutes
COOK: 20 minutes minutes
TOTAL: 30 minutes minutes
Course: Main
Cuisine: Asian, Korean
Servings: 4 people
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Equipment

  • Wok
  • Saucepan

Ingredients

  • 2 tbsp sesame oil
  • 300 g (10.6 oz) lean pork mince
  • 150 g (5.3 oz) 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
  • 450 g (15.9 oz) straight-to-wok udon noodles
  • 40 g (1.4 oz) 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.

 

You might also like to try:
  • pork dishes
  • Chinese recipes

Nutrition

Calories: 520kcal | Carbohydrates: 42g | Protein: 25g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 54mg | Sodium: 1137mg | Potassium: 458mg | Fiber: 5g | Sugar: 8g | Vitamin A: 592IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS gochujang, pork mince, udon noodles
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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