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.
Korean-style Pork Stir-fry with Wide Brown Rice Noodles, Rainbow Veg & Kimchi
A vibrant Korean-style stir fry that comes together in a flash. Sizzle tender free-range pork mince 'till golden. then add earthy mushrooms and crunchy peppers. Toss with wide brown rice noodles and a fiery dressing, made with gochujang and honey, to turn up the heat. To finish? Top with tangy kimchi and nutty sesame seeds.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 25g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 80g mangetout
- 1 pepper
- 60g chestnut mushrooms
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 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 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 300g free-range pork mince
Nutritional Information
Calories: 688
Protein: 38g
Carbs: 59g
Fat: 33g
Ingredients
- 150g free-range pork mince
- 80g mangetout (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp sesame seeds (use half) (Sesame)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp gochujang paste (use half) (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)
- 60g chestnut mushrooms (use half)
- 1 tbsp rice vinegar (use a quarter) (Rice Vinegar, Salt)
- 25g kimchi (use half) (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 25g honey (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 pepper (use half)
Nutritional Information
Calories: 671
Protein: 36g
Carbs: 59g
Fat: 32g
Korean-style Pork Stir-fry with Wide Brown Rice Noodles, Rainbow Veg & Kimchi
A vibrant Korean-style stir fry that comes together in a flash. Sizzle tender free-range pork mince 'till golden. then add earthy mushrooms and crunchy peppers. Toss with wide brown rice noodles and a fiery dressing, made with gochujang and honey, to turn up the heat. To finish? Top with tangy kimchi and nutty sesame seeds.
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Cooking Instructions
Before you start
- Bring a medium 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 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 7 mins, breaking it up with a spoon, until golden brown. Season with salt and pepper
- Once cooked, remove the pork from the pan and set aside
Cook the noodles & make the gochujang sauce
- Meanwhile, 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
- In the jug, combine 50ml water (25ml for 1 person) with the ginger & garlic paste, gochujang, rice vinegar, tamari and honey
Fry the veg
- Thinly slice the mushrooms and pepper
- Reheat the empty pork pan with 1 tsp oil on medium-high heat. Once hot, add the mangetout, pepper and mushrooms, and cook for 5-6 mins, until soft and golden. Season with salt and pepper
- Add the pork and gochujang sauce and cook for 2 mins, until reduced slightly
Last bits & plate up
- Stir the noodles into the veg pan and cook for 30 secs, to heat through. Toss to coat in the sauce
- Share the pork noodles between bowls, topped with the kimchi and sesame seeds
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