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Ants climbing trees with minced pork
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Did you know? The pork clings to the noodles, resembling ants climbing trees! Traditionally made using a fermented bean paste, this recipe uses more readily available gochujang and miso.
1 tbsp vegetable oil
15g fresh root ginger, chopped
½ tbsp Cooks’ Ingredients gochujang chilli paste
½ tbsp miso
200g pork mince
1 tbsp light soy sauce
1½ tbsp dark soy sauce
200ml chicken stock
300g Amoy Straight to Wok Ribbon Rice Noodles
4 salad onions, sliced
steamed Waitrose & Partners Green Pak Choi, to serve
steamed broccoli and mange tout, to serve
1. Heat a wok, add the oil and cook the ginger for 1 minute until golden. Add the chilli paste, miso and pork mince and stir-fry until the meat has browned. Pour in the soy sauces and chicken stock; cook for 5 minutes. Add the noodles and salad onions and stir-fry for 1 minute. Divide between 2 large bowls and serve with the steamed green vegetables.
Typical values per serving:
This recipe was first published in February 2019.