Korean BBQ Pork Noodles
with Pepper, Lime and Peanuts
The quantities provided above are averages only.
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.
Ingredients
1 unit(s)
Green Pepper**
(May contain traces of: Celery)
240 grams
British Pork Mince**
2 unit(s)
Garlic Clove**
1 unit(s)
Lime**
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
50 grams
Gochujang Paste
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
48 grams
BBQ Sauce
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
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.
Enjoy!
