Peking Style Noodles with Pork, Pak Choy & Gochujang
  • Prep time: 20 minutes
  • Calories: 460
The egg noodles soak up all of the ginger, garlic and soy flavours to ensure you don’t miss a drop. You can fry it up in a wok if you have access to one, otherwise a large frying pan will do the job just as well. You can play with the gochujang (chili bean paste) and add as much or as little as you like, to your preferred spice levels. Enjoy!
  • 220 g of Pork Mince
  • 100 g of Egg Noodles
  • 2 of Pak Choy
  • 2 of Garlic Clove
  • 1 of Ginger
  • 1 Tbsp of Gochujang
  • 3 Tbsp of Soy Sauce
  • 2 of Spring Onion
  • 1 of Carrot

Prepare Ingredients:

Heat a pot of salted water to boiling on high. Peel and mince the garlic. Peel and mince 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 length wise and thinly slice into half moons.

Cook Aromatics:

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

Cook Pork:

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

Cook Noodles:

Add the 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 Sauce:

Add pak choy, soy sauce and as much of the gochujang as you like (it is pretty spicy) to the pork and cook for a further 2 minutes, until pak choy has wilted slightly.

You Plate It:

Add cooked noodles and green spring onion ends, mix through to combine and noodles are heated through. Divide between bowls and enjoy!