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Spicy Pork Noodles

There are few things more comforting than a big bowl of noodles on a cold night. This dish is inspired by two of my favourite Korean dishes: japchae, a delicious sweet potato noodle stir fry, and jeyuk bokkeum, spicy stir fried pork.

You can substitute the pork for beef (fillet, sirloin or skirt steak). For a vegan alternatively, I’d suggest tofu or shredded king oyster mushrooms.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale

For the pork:

  • 250g pork shoulder steaks (see Notes for substitutions)
  • 1 heaped tbsp gochujang
  • 1 tbsp light soy sauce
  • ½ tsbp gochugaru
  • ½ tbsp toasted white sesame seeds
  • ½ tbsp sugar
  • 2 large garlic cloves, minced

For the noodle sauce:

  • 3 tbsp light soy sauce
  • 2 tbsp toasted white sesame seeds
  • 2 tbsp sugar
  • 2 tbsp toasted sesame oil
  • 2 large garlic cloves, minced

For the noodles:

  • vegetable oil (or any neutral oil)
  • 2 banana shallots (or 1 small onion), thinly sliced
  • 4 spring onions, cut into 34 cm pieces
  • 1 large carrot, cut into thin matchsticks
  • 1 red bell pepper, cut into thin strips
  • 75g green beans, cut into thirds
  • 250g dried sweet potato noodles (see Notes for substitutions)

Instructions

  1. Slice the pork shoulder steaks into very, very thin slices, about ⅛ inch thick.
  2. Place the gochujang, light soy sauce, gochugaru, toasted white sesame seeds, sugar and garlic in a medium mixing bowl and whisk until well-combined. Add the pork, toss well to coat and leave to marinate while you prep the rest of the ingredients.
  3. Place the light soy sauce, toasted white sesame seeds, sugar, toasted sesame oil and garlic in a small bowl and whisk until the sugar is dissolved, then set aside. This is your noodle sauce.
  4. Heat a teaspoon or two of vegetable oil in a large wok or saute pan set over a high heat. Add the shallots, spring onions and carrot and stir fry for 2 minutes, then add the bell pepper and green beans and stir fry for a further 5 minutes, or until the shallots have softened and the other vegetables are tender-crisp. Transfer to a plate.
  5. Heat another teaspoon or two of vegetable oil in the same wok set over a high heat. Add the marinated pork and stir fry until cooked through, 7 to 10 minutes.
  6. Meanwhile, boil the sweet potato noodles according to the package instructions, then drain and cut them a few times with kitchen scissors (they’re traditionally very, very long).
  7. Add the cooked noodles to the cooked pork, along with the cooked vegetables and noodle sauce. Toss to coat and stir fry for a further 1 to 2 minutes to heat everything through.
  8. To serve, divide the noodles between bowls and top with an optional extra sprinkle of toasted white sesame seeds and gochugaru – enjoy!

Notes

  1. You can substitute the pork for beef (fillet, sirloin or skirt steak). For a vegan alternative, I would suggest thinly sliced or grated extra-firm tofu or pulled king oyster mushrooms.
  2. Sweet potato noodles are delightfully chewy and absolutely essential for making japchae. You can buy them from most Asian supermarkets. Alternatively, you can buy them online. Though sweet potato noodles are essential to japchae, for this recipe you can use any other type of dried noodle cooked according to the packet instructions. The texture won’t be the same but they’ll still be delicious.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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