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21p/100mlThe intruguing name of this dish refers to how 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.
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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 when made using specific products in recipe
Energy | 2,290kJ/ 545kcals |
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Fat | 18g |
Saturated Fat | 4.5g |
Carbohydrates | 63g |
Sugars | 14g |
Fibre | 7.8g |
Protein | 30g |
Salt | 4.6g |
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