The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Korean-style Pork & Kimchi Noodles
Garlic, spring onions, ginger – sizzle them all with free-range British pork mince, then drench in a tamari-honey dressing. Pair with brown rice noodles, crisp salad and zippy kimchi for a dinner that wakes up taste buds. Even better? It's ready in a flash!
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 500g free-range pork mince
- 2 pepper
- 25g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp sesame seeds (Sesame)
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 160g mangetout
- 120g chestnut mushrooms
Nutritional Information
Calories: 604
Protein: 31g
Carbs: 54g
Fat: 29g
Speedy Korean-style Pork & Kimchi Noodles
Garlic, spring onions, ginger – sizzle them all with free-range British pork mince, then drench in a tamari-honey dressing. Pair with brown rice noodles, crisp salad and zippy kimchi for a dinner that wakes up taste buds. Even better? It's ready in a flash!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 7 mins, breaking it up with a spoon, until golden and cooked through. Season with salt and pepper
- Once cooked, remove from the pan and set aside
Cook the noodles & make the gochujang sauce
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Meanwhile, in the measuring jug, combine 100ml water with the ginger & garlic paste, gochujang, rice vinegar, tamari and honey
Fry the veg
- Thinly slice the mushrooms and peppers
- Reheat the empty pork pan with 1 tbsp oil on medium-high heat. Once hot, add the mangetout, pepper and mushrooms, and cook for 5-6 mins, until golden and soft. Season with salt and pepper
- Add the gochujang sauce and cook for 2 mins, until reduced slightly
Last bits & plate up
- Stir the pork and noodles into the veg pan and simmer for a final 1-2 mins, until hot. Toss to coat in the sauce
- Serve the pork noodles into bowls, topped with the kimchi and sesame seeds
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