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Spicy Gochujang Pork Udon
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Spicy Gochujang Pork Udon

Spicy Gochujang Pork Udon

with baby corn and coriander

These pork noodles are spicy, fragrant and delicious. The sauce contains hints of lemongrass and ginger, while the coriander topping adds a freshness and herbiness that's pleasing to the palette.

Climate Conscious
Extra spicy
Under 650 calories
Total Time20 minutes
Cooking Time25 minutes


Serving amount

250 grams

Pork Mince

300 grams

Udon Noodles

(Contains Wheat)

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)


5 grams


150 grams

Baby Corn

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 unit(s)


1 sachet(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat18.4 g
of which saturates5.9 g
Carbohydrate66.6 g
of which sugars10.3 g
Dietary Fiber0.9 g
Protein36.2 g
Cholesterol0 mg
Salt7.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.




Make the Noodles
  • Boil a large pot of water for the udon noodles.
  • Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
  • Halve, peel and chop the shallot into small pieces.
  • Roughly chop the coriander.
  • Zest, then cut lime into wedges.
  • Halve the baby corn lengthways.
Cook the Corn
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the baby corn
  • Season with salt and pepper.
  • Cook, stirring occasionally, until softened, 4-5 mins.
  • Transfer to a plate and set aside.
Fry the Pork
  • Add another drizzle of oil to the pan, if necessary.
  • Add the shallot and lemongrass paste. Cook, stirring, until fragrant, 1-2 mins.
  • Add the pork. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Cook, breaking up pork into smaller pieces, until cooked through, 4-5 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
Finishing Touches
  • Add the gochujang (use less if you don't like spice) and cook, stirring often, until the pork is browned, 2-3 mins.
  • Stir in lime zest, soy sauce, baby corn and 75ml water (double for 4p).
  • Cook until baby corn is warmed through, 1 min. 
  • Remove from the heat and stir through the honey. Add a splash of water if you feel the sauce is too thick.
  • Add the drained noodles to the sauce and toss to coat.
Divide and Serve
  • Divide your fragrant pork noodles between plates.
  • Squeeze over a lime wedge, if desired.
  • Finish with a sprinkling of coriander.
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