Korean Pork Noodle Bowl

Ingredients

• 8 oz Lo Mein Noodles
• ½ fl. oz. Toasted Sesame Oil
• 2 Green Onions
• 1 Red Fresno Chile
• 10 oz Green Beans
• 5 Cilantro Sprigs
• 1 Tbsp. Gochujang Red Pepper Paste
• 3 fl. oz. Teriyaki Glaze
• 8 oz Ground Pork
• Olive Oil
• Salt
• Trim and thinly slice green onions on an angle,
• keeping white and green portions separate. Slice
• Fresno chile into thin rounds. Discard seeds if you

Instructions

1. 1

   Make sure the pan is thoroughly: preheated for best results.

2. 2

   Toasted sesame oil has a distinctive: flavor, rich amber color, and nutty aroma. It adds a depth of flavor to this dish, and prevents noodles from sticking together.

3. 3

   Cook the Pasta: Add pasta to boiling water and cook until al dente, 4-5 minutes. Drain in colander, rinse with cold water, and return to pot. Stir in sesame oil to season and prevent sticking and set aside. Char the Noodles Return pan used to cook beans and pork to high heat. Add noodles to very hot pan and cook, undisturbed, until pasta is slightly charred on one side, 2-3 minutes.

4. 4

   Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice.Trim ends off green beans. Cut on an angle into 2” pieces. Stem and coarsely chop cilantro.

5. 5

   Add pork-green bean mixture and: teriyaki-gochujang mixture to pan and toss to combine. Remove from burner, taste, and add a pinch of salt if desired.

6. 6

   Cook the Pork and Green Beans: olive oil, white portions of green onions, ¼ tsp. salt, pork, and green beans to very hot pan and cook, stirring occasionally, until beans begin to char and pork is broken up and no pink remains, 7-9 minutes. Transfter to a plate. Reserve pan; no need to wipe

7. 7

   Plate the Dish: Place a portion of noodles in a bowl and top with green portions of green onions, cilantro, and Fresno chile rounds (to taste). used twice. White portions are cooked with pork, and green portions garnish dish. and slightly sweet paste of chiles and fermented soy commonly found in Korean cuisine. Use to taste or omit from recipe to adds heat comparable to fresh jalapeño. Use to taste or omit to suit your spice preference. Be sure to wash hands and cutting board after prepping. not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free the recipe before you start–we promise it will be time Ƀ Bring a medium pot of lightly salted water to a boil Ƀ Place a colander in the sink