Korean · Dinner
Spicy Pork Stir-Fried Noodles
Ground pork stir-fried with gochujang, gochugaru and garlic over chewy wheat noodles, tossed with cabbage, onion and scallion in a soy-sesame glaze. Finished with sesame seeds and a fried egg on top. Savoury, sweet and hot in balance, served hot straight from the wok as a weeknight one-bowl meal.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
769Calories
41.1gProtein
38.5gFat
70.2gCarbs
15.4gSugar
6.1gFiber
2614mgSodium
361mgChol
11.1gSat Fat
874mgPotassium
155mgCalcium
5.6mgIron
1.6mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic, thinly slice the cabbage, onion and scallion. Stir together the gochujang, gochugaru, soy sauce, sugar and sesame oil in a small bowl.
2
Sear
Heat the vegetable oil in a wok over high heat, add the ground pork and break it up with a spatula. Cook 3 to 4 minutes until browned and no longer pink.
3
Fry
Push the pork to one side of the wok, crack the egg into the cleared space and fry over medium heat for 2 minutes until the white is set but yolk stays runny.
4
Toss
Add the cabbage and sauce to the wok and stir-fry over high heat for 2 minutes until the cabbage wilts slightly. Add the cooked udon noodles and toss for 2 minutes until heated through and evenly coated.
5
Plate
Transfer the noodles to a bowl, top with the fried egg and scallion, and scatter the sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 7 oz200g udon noodles, cooked
- 5.2 oz150g cabbage
- 11 onion
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 22 eggs
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp sugar
