with Green Beans
Super speedy, these Easy Peasy Gochujang Pork Noodles take only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice, giving a sweet-spicy flavour to the noodles.
Allergens
Utensils
Tags
Green Beans
80 grams
British Pork Mince
240 grams
Egg Noodle Nest
125 grams
Sliced Carrot and Cabbage Mix
120 grams
Gochujang Paste
30 grams
Ketjap Manis
40 grams
Soy Sauce
20 milliliter(s)
- Boil a full kettle.
- Trim the green beans. Cut into thirds.
- Heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince and green beans, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Meanwhile, open the remaining sachets.
- Once browned, add the sliced carrot and cabbage mix to the pork. Stir-fry, 1-2 mins.
- Stir in the gochujang, ketjap manis, soy and a splash of water.
- Bring to the boil. Simmer, 1-2 mins.
- Add the cooked noodles and toss to coat.
- Share the noodles between your bowls.
2809
kJ
Energy (kJ)
671
kcal
Energy (kcal)
27.7
g
Fat
10.2
g
of which saturates
70
g
Carbohydrate
20.6
g
of which sugars
7.6
g
Dietary Fibre
34.5
g
Protein
4.54
g
Salt
