These gochujang pork noodles are spicy, filling, and so delicious topped with a quick green onion salad and sesame seeds.
Delicious Pork Noodles
Dinner In less than an hour? I think yes! Say hello to these delicious pork noodles, made with a spicy Korean-inspired sauce. The featured ingredient that adds a lot of spice is gochujang, a product that should live in your fridge forever!
These noodles are made with ground pork, ginger, carrot, green onion, and pappardelle noodles for a truly delicious dinner.
- Gochujang: gochujang adds heat and is the base of this sauce.
- Tomato paste: tomato paste is mild and savory.
- Rice vinegar: vinegar balances everything out.
- Soy sauce and fish sauce: both of these sauces are salty and savory.
- Honey: a little honey brightens everything.
- Ginger: ginger adds a freshness.
What is gochujang?
Gochujang is a spicy Korean red chili paste. The taste of this hot chili sauce is spicy and savory.
- Pappardelle: we decided to go with a pappardelle noodle, but you could also try spaghetti or rice noodles, too.
- Ground pork: ground pork is the star of the show. You can always swap for ground chicken if you want.
- Garlic: add as much garlic as you wish!
- Carrot: carrot adds a bite and a veggie.
How to Make Pork and Noodles
- Make green onion salad: add the rice vinegar, honey, grated ginger, and salt into a bowl and whisk. Toss the green onions in the sauce and sprinkle on sesame seeds.
- Make the sauce: Add the gochujang, tomato paste, rice vinegar, soy sauce, fish sauce, honey, ginger, and sesame oil to a bowl and whisk the ingredients together until combined.
- Cook pork: cook the ground pork over medium/high heat until there is just some pink left. Then, remove the pork and set it aside. Leave some drippings in the pan.
- Cook veggies: add sesame oil, green onions, garlic, and carrot and cook for a few minutes.
- Add sauce: add the pork and sauce back into the pan and mix until combined and hot.
- Cook noodles: follow the directions on the back of your pappardelle box to cook the noodles. Before straining, reserve some starchy pasta water.
- Thicken sauce + add noodles: place the pork back on the heat and add the starchy pasta water. Bring to a simmer and cook until thick. Add in the cooked noodles and toss.
- Serve: serve your pork and noodles with the green onion salad and sesame seeds.
Make it less spicy: If you would like to make these noodles less spicy, replace 1 tablespoon of the gochujang sauce with another tablespoon of tomato paste. Do not substitute all of the gochujang sauce or your sauce will have no flavor.
Noodle Options: You can use any type of egg noodle for this dish, but we recommend a longer egg noodle. This dish has been tested with pappardelle and tagliatelle.
Use freshly cooked noodles: Be sure to add the noodles to this dish while they are warm or hot. The noodles mix best with the sauce when warm. If you try to mix cold noodles into the sauce you will be disappointed because they will not mix well with the sauce.
Store leftover pork noodles in an airtight container in the fridge for up to 3 days.
To reheat: reheat in the microwave on high for 60-90 seconds.
Simple Pork Noodles
Whip up these spicy pork noodles made with a yummy gochujang suace, finely chopped veggis, ground pork, and papperdelle noodles!
Green Onion Salad
Spicy Pork Noodles
- 3 tablespoons gochujang
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons honey
- 1 tablespoon minced fresh ginger
- 2 tablespoons sesame oil separated
- 1 lb. ground pork
- 1 teaspoon salt separated
- 7 green onions white part only and minced (½ cup)
- 1 tablespoon minced garlic
- 2 medium carrots minced (~¾ cup)
- 16 oz. pappardelle or tagliatelle
- 1-1.5 cups starchy pasta water separated
- ½ teaspoon sesame seeds
First, make the green onion salad. Add the rice vinegar, honey, grated ginger, and salt into a bowl and whisk. Add the green onions and toss with the dressing. Top with sesame seeds and place in the refrigerator for later
Next, make the pork noodle sauce. Add the gochujang, tomato paste, rice vinegar, soy sauce, fish sauce, honey, and ginger to a bowl and whisk the ingredients together until combined. Drizzle 1 tablespoon of sesame oil into the sauce while whisking constantly until the mixture is homogeneous. Set aside.
Heat a large skillet over medium/high heat and add the ground pork to the pan. Season the pork with ½ teaspoon of salt. Break the pork up into small pieces and cook it until it’s almost cooked through (about 5 minutes) but still has some pink. Use a slotted spoon to remove the ground pork from the pan and transfer it into a separate bowl. Leave the drippings in the pan (there should be about 1-2 tablespoons of drippings).
Add 1 tablespoon of sesame oil to the pan and turn the heat down to medium heat. Add the white parts of the green onion to the pan and add ¼ teaspoon of salt to the onions. Saute the onions for 2-3 minutes and then add the minced garlic and saute for 1 additional minute.
Next, add the minced carrots and the rest of the salt to the skillet and mix. Saute them for 1 minute before adding the ground pork back into the pan. Toss all of the ingredients together.
Pour the gochujang sauce over the pork and other ingredients and mix until combined. Take the pan off of the heat and set it aside while preparing the noodles.
Bring a large pot of salted water to a boil and then add the noodles. Cook the noodles until they are just al dente (so they have a bit of bite to them). Remove 2 cups of starchy water from the pot before straining the noodles.
Place the skillet back on the stove and heat over medium heat. Add 1⁄2 cup of the starchy pasta water to the skillet and mix until combined. Bring the sauce to a gentle simmer and add another ½ cup of the starchy water to the skillet. Let the sauce simmer for 1-2 minutes or until it reaches your desired thickness.
Add the warm noodles to the skillet and toss with the sauce.
Sprinkle the noodles with sesame seeds and serve immediately topped with the green onion salad.
Tips & Notes
- If you would like to make these noodles less spicy, replace 1 tablespoon of the gochujang sauce with another tablespoon of tomato paste. Do not substitute all of the gochujang sauce or your sauce will have no flavor.
- You can use any type of egg noodle for this dish, but we recommend a longer egg noodle. This dish has been tested with pappardelle and tagliatelle.
- Be sure to add the noodles into this dish while they are warm or hot. The noodles mix best with the sauce when warm. If you try to mix cold noodles into the sauce you will be disappointed because they will not mix well with the sauce.
Calories: 607kcal Carbohydrates: 64g Protein: 24g Fat: 28g Fiber: 4g Sugar: 7g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.