Korean Style Honey Pork and Peanut Noodles
with Mushrooms, Pepper and Lime
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Peanut
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Ready in less than 25 minutes, these Korean Style Honey Pork and Peanut Noodles combine spicy-sweet gochujang with honey to make a deliciously sticky sauce to coat the noodles and pork. Finish with lime juice and sprinkle with peanuts for full-on flavour.
Ingredients
1 unit(s)
Green Pepper
(Contains: Celery, May contain traces of allergens)
240 grams
British Pork Mince
120 grams
Sliced Mushrooms
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)
20 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
15 grams
Honey
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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, mushrooms 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.
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 0.5 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 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.
a) Stir the honey and a good squeeze of lime juice from a lime wedge into the sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Add the noodles to the sauce and mix to coat.
c) Taste and season with salt, pepper and more lime juice 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.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The sweet-and-spicy gochujang sauce is a highlight, with the honey and lime adding a bright, well-rounded finish; the crushed peanuts are a popular addition that lifts both flavour and texture.
- Ease of prep: Quick and easy to pull together, and straightforward enough for a teenager to cook confidently.
- Suggestions: Use half the gochujang paste for a milder result; add fresh chilli if you prefer more heat, and consider adding spring onions, carrots, or sugar snap peas for extra veg and colour.
- Portions: Some find the portion a little small, particularly the noodles — adding an extra nest brings it to a more satisfying serving for two.
- Next-day meals: The dish reheats well and is flavourful enough to remake from scratch, with several reviewers noting they have cooked it again independently.
