Spicy Pork and Peanut Noodles
A noodle dish that's incredibly full of flavour, from the sesame oil to the ginger, gochujang, soy and mirin.
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.