Servings
Font
Back
5.0 from 75 votes

Spicy Pork Noodles

Packed with veggies, this spicy pork noodles recipe comes together so quickly and easily! Ready in 30 minutes or less, these flavorful noodles are the perfect weeknight dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 5 servings
Calories: 708 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Sauce
  • ¾ cup pork or vegetable broth low sodium
  • 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 dried wide vermicelli noodles
  • 1⅓ pound thinly sliced pork shoulder
  • 2 tablespoons sesame oil divided in 2
  • 1 small onion sliced
  • 2 tablespoons minced garlic 
  • 12 ounce Shiitake mushrooms sliced (or baby bellas)
  • 1 red bell pepper sliced
  • 2 carrots shredded
  • 10 ounce baby spinach

Instructions

    Cup of Yum
  1. Combine the broth, gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, black pepper, and plum extract in a small bowl. Set aside.
  2. 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.
  3. Meanwhile, heat a large skillet with a tablespoon (or less) of sesame oil over medium heat. * (see tip down below)
  4. 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.
  5. 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.
  6. 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.
  7. Add the spinach and sauté for another minute or until the spinach has wilted. Add sliced bell peppers and cook for another minute.
  8. 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

  • Please feel free to cut the noodles down by half! The pack of rice noodles always comes in two and I hate having to use one and finding a ziptop bag to put the other half in, so I always use both.
  • If you are using the same pork as I am, you might not need a ton of oil as the natural fat in the meat will render down and help cook the pork. You'll need more oil if you're using something like sliced pork chops.
  • The bell peppers and carrots can be added whenever you'd like, depending on how crunchy you'd like them to be.

Nutrition Information

Calories 708kcal (35%) Carbohydrates 110g (37%) Protein 36g (72%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 73mg (24%) Sodium 832mg (35%) Potassium 1284mg (37%) Fiber 7g (28%) Sugar 21g (42%) Vitamin A 10396IU (208%) Vitamin C 51mg (57%) Calcium 120mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 708

% 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.