Korean Style BBQ Pork Noodles
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Korean Style BBQ Pork Noodles

Korean Style BBQ Pork Noodles

with Pepper, Lime and Peanuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Korean Style BBQ Pork Noodles in just 20-25 minutes for a delicious and speedy meal.

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

British 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.


Large Frying Pan
Garlic Press
Large Saucepan
Rolling Pin


Get Started

a) Halve the green 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 hot, add the pork mince and sliced pepper.

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

Prep Time

a) Meanwhile, boil a full kettle.

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

c) Cut the lime into wedges.

Boil the Noodles

a) Pour the boiled water into a large saucepan with 1/2 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.

Build the Sauce

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

b) Stir in the ketjap manis, soy 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.

All Together Now

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

b) Add the noodles to the sauce and mix to coat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) Share the Korean style pork noodles between your serving bowls. Spoon over any remaining sauce from the pan.

b) Sprinkle over the crushed peanuts to finish.

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