Spicy Pork Stir-fry

• Once the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Stir through a drizzle of oil to prevent sticking.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the mushrooms and stir-fry until starting to brown, 3-4 mins.

• Add the pork mince to the mushrooms and cook until browned on the outside, 5-6 mins.
• Use a spoon to break up the pork as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Add the garlic and cook until fragrant, 1-2 mins.
• Stir in the peas, gochujang, Asian sauce and 100ml water (double for 4p).
• Season to taste with salt and pepper. Add a splash more water if you feel the sauce is too thick.
• Add the noodles to the pan.
• Stir together and cook until everything is piping hot, 1-2 mins.

TIP: The gochujang is spicy! You might want to add a little at a time, tasting as you go.