Peking Style Noodles with Pork, Pak Choy and Gochujang

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!

Bring a pot of salted water to the boil for step 4. Peel and mince the garlic and ginger. Thinly slice spring onions, separating the white bottoms and green tops. Trim pak choy, discarding ends and roughly chop. Peel carrot, cut in half lengthways and thinly slice into half moons.

Heat oil in a pan on medium-high until hot. Add the white bottoms of the spring onions, garlic and ginger. Cook, stirring frequently, for 1-2 minutes or until slightly softened and fragrant.

Add the carrot and the mince and season with salt and pepper. Cook, frequently breaking the mince apart with a wooden spoon, for 4-5 minutes or until lightly browned.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add pak choy, gochujang/soy sauce to the mince and cook for a further 2 minutes, until pak choy has wilted slightly.

Add cooked noodles and green spring onion ends to the pan, mix through until combined and noodles are heated through and well coated with sauce. Divide between bowls and enjoy!