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4 tbsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
3 tsp chilli powder (use more or less to taste)
1 tbsp sweet paprika
100g (3.5 oz) kimchi, finely chopped
500g (1.1 lb) pork mince
3 cups chicken stock
2 tbsp soy sauce
1 tbsp miso paste
2 tsp corn flour mixed with 1 tbsp water
400g (14 oz) cooked noodles (e.g. hokkien, udon or egg noodles)
½ cup finely sliced spring onion (scallions)
Heat the oil in a wok or large saucepan over medium-high heat. Add the garlic and ginger and stir-fry for half a minute. Add the chilli powder, sweet paprika and kimchi and stir until well combined. Allow to sizzle for 2-3 minutes, stirring often.
Add the pork and stir-fry for 2-3 minutes or until just cooked. Now mix through the chicken stock, soy sauce and miso paste. Simmer for another 2-3 minutes. Then add the corn flour mixture and simmer for another minute or until the sauce has thickened slightly.
Toss through the noodles and the spring onion and serve.
So yummy and easy to make
I made it with less oil any with minced beef. It was quick done and it was so delicious.
Simply delicious:)
Quick and very easy to make, adaptable to different tastes and levels of spiciness – and just simply delicious:)
Delicious
This was so good I would rank it in my top 3 favorite Asian meals. I added mushrooms and a diced red bell pepper. My roommate ate 3 bowls of this, so so good!