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
- 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.
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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.
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