Korean BBQ Pork Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Korean BBQ Pork Noodles

with Pepper, Lime and Peanuts

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Green Pepper

(May contain Celery)

240 grams

Pork Mince

2 unit(s)

Garlic Clove

1 unit(s)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Gochujang Paste

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

48 grams

BBQ Sauce

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3243 kJ
Energy (kcal)775 kcal
Fat34.3 g
of which saturates11.4 g
Carbohydrate77.5 g
of which sugars20.9 g
Protein38.1 g
Salt5.43 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Garlic Press
Large Saucepan
Rolling Pin



a) Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once the pan is hot, add the pork mince and pepper.

d) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) Meanwhile, boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Cut the lime into wedges.


a) Pour the boiled water into a large saucepan with 0.25 tsp salt and bring to a boil. 

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Add the garlic and gochujang paste (add less if you'd prefer things milder) to the pan and fry until fragrant, 1 min.

b) Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount).

c) Bring to the boil then reduce the heat and simmer until thickened, 2-3 mins.

d) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.


a) Stir the BBQ sauce and a good squeeze of lime juice into the sauce.

b) Mix in the noodles.

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if it's a little too thick.


a) Share the pork and pepper Korean noodles between your serving bowls. Spoon over any remaining sauce.

b) Sprinkle over the crushed peanuts to finish.

c) Serve with any remaining lime wedges for squeezing over.