Ants climbing trees with minced pork

Ants climbing trees with minced pork

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.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 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
  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,290kJ/ 545kcals

Fat

18g

Saturated Fat

4.5g

Carbohydrates

63g

Sugars

14g

Fibre

7.8g

Protein

30g

Salt

4.6g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating