4 spring onions, finely chopped, white and greens separate
1 1/2 tsp. sesame seeds
Gochugaru powder, to garnish
40 g pork crackling, crumbled (optional)
Directions
Step 1Cook egg noodles according to packet instructions. Drain and set aside. Combine all the ingredients for the sauce bar the cornflour. Combine the cornflour with 2tsp water and stir into the sauce. Set aside.
Step 2Heat 1tbsp vegetable oil in a large wok until starting to smoke. Add ginger and garlic and stir-fry for 30sec, until fragrant. Add peppers and kimchi and stir-fry for a further 2min. Add pork and spring onion whites and stir-fry for a further 2min, until the pork has heated through and the whites have softened.
Step 3Push everything to the side and add remaining oil. Add noodles and toss in hot oil for 30sec. Add sauce with 30ml water and toss everything in the pan together. Add a splash more water if too dry. Divide between bowls and scatter over spring onion greens, sesame seeds and a pinch of gochugaru. Sprinkle over any leftover crackling, too.
GH TIP
If you manage to have any crackling left over, crumble that over your final dish, too, for some extra bite.
To reheat slices of roast pork without drying it out, wrap in foil in a low oven, or in a covered saucepan with any drippings or a splash of water to retain the moisture.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
