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    Ants climbing trees with minced pork

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    Ants climbing trees with minced pork

    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.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    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. 

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