Spicy pork and peanut noodles

Spicy pork and peanut noodles
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

When you need an easy dinner on the table fast, nothing hits the spot like these spicy udon noodles, with crispy pork, pak choi and peanuts.

Got some noodles left in the packet? Try your hand at chicken yaki udon next time.

Nutrition: per serving

Calories
414kcals
Fat
15.8g (3.1g saturated)
Protein
27.4g
Carbohydrates
37.8g (7.1g sugars)
Fibre
5.7g
Salt
1.7g
Calories
414kcals
Fat
15.8g (3.1g saturated)
Protein
27.4g
Carbohydrates
37.8g (7.1g sugars)
Fibre
5.7g
Salt
1.7g

Ingredients

  • 2 tbsp sesame oil
  • 300g lean pork mince
  • 150g mangetout
  • 4 baby pak choi, halved
  • Thumb-size piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 tbsp gochujang (see Easy Swaps)
  • 2 tbsp dark soy sauce
  • 1 tbsp mirin
  • 450g straight-to-wok udon noodles
  • 40g unsalted peanuts, chopped
  • 2 spring onions, finely sliced
  • Lime wedges to serve

Method

  1. Heat 1 tbsp of the sesame oil in a wok or non-stick frying pan over a high heat. Add the mince and break up with a wooden spoon. Move the meat around the pan while it fries for 5-7 minutes, scraping the bottom of the pan if it sticks, until it’s golden and crispy.
  2. Meanwhile, bring a pan of water to the boil, add the mangetout and pak choi and cook for 3 minutes, then drain and set aside.
  3. Add the remaining oil to the mince in the pan, then stir in the ginger and garlic and cook for 1 minute. Stir in the gochujang, soy and mirin, then add the udon noodles to the pan along with the mangetout and pak choi. Cook for 5 minutes, tossing regularly until everything is warmed through. Finally add the peanuts and spring onions.
  4. Serve the pork noodles in deep bowls with lime wedges to squeeze over.

delicious. tips

  1. Easy swaps: Make this gluten free by using rice noodles, tamari instead of soy sauce and gluten-free gochujang. Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in supermarkets or South Asian grocers use a fermented black bean paste or umami paste.

Recipe By

Esther Clarke

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pork noodles

This Thai-inspired spicy pork and noodle recipe makes for a quick easy midweek meal.

Save recipe icon Save recipe icon Save recipe

Quick Chinese recipes

Black bean pork noodles with coriander and peanuts

There’s something so satisfyingly indulgent about soft, thick udon noodles – they’re made for slurping...

Save recipe icon Save recipe icon Save recipe

Meatball recipes

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables

Lemongrass, garlic and lime all contribute to the powerful flavour of this Vietnamese pork meatball...

Save recipe icon Save recipe icon Save recipe

Quick Chinese recipes

Chilli chicken udon noodles with ginger

Healthy, light, tasty and filling, this chilli chicken udon noodle recipe will tick all the...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.