Spicy Pork Noodles
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
5 servings
-
Calories
708 kcal
-
Course
Main Course
-
Cuisine
Asian
Spicy Pork Noodles
Description
This recipe for Spicy Pork Noodles features wide vermicelli noodles paired with thinly sliced pork shoulder cooked in a spicy sauce composed of pork broth, gochujang and gochugaru chili powders, soy sauce, mirin, brown sugar, sesame oil, black pepper, and optional plum extract. The noodles are briefly boiled then coated with sesame oil to prevent sticking. The pork is quickly seared, after which aromatics like sliced onions and minced garlic are sautéed. Mushrooms then join the skillet followed by shredded carrots, red bell peppers, and baby spinach. The interplay of spicy, sweet, and umami flavors gives the dish depth while the variety of vegetables add texture and nutritional variety.
The noodles can be served as a main course or as part of a multi-dish meal. Adjusting the time when the bell peppers and carrots are added affects their crunchiness, allowing for some texture personalization.
You can halve the noodle amount if preferred, as the packaged noodles often come in two portions. Using pork shoulder reduces the need for extra cooking oil since it renders fat as it cooks, whereas leaner pork cuts might require more oil.
Ingredients
For the Sauce
- ¾ cup pork broth low sodium, or vegetable broth
- 3 to 4 tablespoons gochujang
- ½ tablespoon gochugaru
- 4 tablespoons soy sauce low sodium
- 2 tablespoon mirin
- 5 tablespoons brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 1 tablespoon plum extract optional
For Everything Else
- 16 ounce vermicelli noodle dried, wide
- 1⅓ pound pork shoulder thinly sliced
- 2 tablespoons sesame oil divided in 2
- 1 small onion sliced
- 2 tablespoons garlic minced
- 12 ounce shiitake mushrooms sliced (or baby bellas)
- 1 red bell pepper sliced
- 2 carrot shredded
- 10 ounce baby spinach
Instructions
- Combine the broth, gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, black pepper, and plum extract in a small bowl. Set aside.
- bring a pot of water to a boil and add the dried rice noodles to the pot. Cook for 6 minutes before draining and rinsing under running water. Drizzle and coat the noodles with a bit of sesame oil to help keep the noodles from sticking.
- Meanwhile, heat a large skillet with a tablespoon (or less) of sesame oil over medium heat. * (see tip down below)
- Add the pork and cook for 2 to 3 minutes or until cooked through if you are using thicker-cut pork. Transfer the chicken to a plate and set aside.
- Wipe down the skillet if needed, and add another tablespoon of oil. Add the sesame oil to the skillet and sauté the onions for a minute. Add the garlic and sauté for 30 seconds.
- Add the mushrooms and sauté for 4 to 5 minutes. (Feel free to add some salt to the mushrooms here.) Add the carrots and sauté for another minute.
- Add the spinach and sauté for another minute or until the spinach has wilted. Add sliced bell peppers and cook for another minute.
- Add the cooked noodles to the skillet along with the sauce. Add the cooked pork back to the skillet and toss until everything is well combined. Serve with some sesame seeds and green onions as garnish, if desired.
Notes
- You can reduce the noodle quantity by half if desired since they often come in packs of two, making storage of leftovers easier.
- If using pork shoulder, minimal oil is needed since the meat releases fat during cooking; leaner pork cuts may require more oil to prevent sticking.
- Add bell peppers and carrots later in cooking if you prefer them crisper, or earlier if you want them softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 110g | 37% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 832mg | 35% |
| Potassium | 1284mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 10396IU | 208% |
| Vitamin C | 51mg | 57% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
