Gochujang Pork Noodles
with cabbage and edamame:
609 kcal:
39.2g :
10 minutesExtra spicy
Protein Rich
Super Quick
Calorie Smart
Quick Prep
:
- Soya
- Wheat
- Cereals containing gluten
These vibrant pork noodles are flavourful and filled with a rainbow's worth of veg. Ruby red cabbage and gorgeous green edamame round out a hearty and exciting weeknight meal.
1 unit(s)
Cabbage
80 grams
Edamame Beans
()
240 grams
Irish Pork Mince
300 grams
Udon Noodles
()
1 sachet(s)
Gochujang Paste
()
2 sachet(s)
Ketjap Manis
()
1 sachet(s)
Soy Sauce
()
2 sachet(s)
Thai Style Spice Mix
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
•Sieve
1
- Boil a large pot of salted water for the egg noodles.
- Place a large pan over high heat (no oil).
- Once hot, add the pork mince and Thai spice and fry until browned, 2-3 mins.
- Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
2
- When the water is boiling, add the noodles and cook until softened, 4-6 mins. Once cooked, drain in a sieve.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Add the cabbage and continue to fry, stirring, another 5-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
3
- Remove the pan from the heat and add in the ketjap manis, gochujang, soy sauce, edamame and drained noodles.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
4
- Divide your pork noodles between bowls.
