Ants climbing trees with minced pork

Name: Ants climbing trees with minced pork
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 15 g fresh root ginger, chopped; ½ tbsp Cooks’ Ingredients Gochujang Chilli Paste; ½ tbsp miso; 200 g pork mince; 1 tbsp light soy sauce; 1½ tbsp dark soy sauce; 200 ml chicken stock; 300 g Amoy Straight to Wok Ribbon Rice Noodles; 4 salad onions, sliced; steamed Waitrose & Partners Green Pak Choi, to serve; steamed broccoli, to serve; mange tout, to serve

The 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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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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, to serve
mange tout, to serve

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