Gochujang Pork Noodles

Alright, my culinary adventurers (or just folks who are hungry and tired), buckle up for the Gochujang Pork Noodles. This isn’t just another Tuesday night dinner; this is a full-on flavor explosion that’ll make you question all your life choices before this very moment. It’s got that spicy-sweet kick from the gochujang, tender pork, and slurp-worthy noodles that’ll ruin your shirt but heal your soul. Trust me, if you’re looking for a dish that feels fancy but requires zero fancy pants skills, this is your jam. Or rather, your spicy, noodle-y, porky masterpiece. Try it, if only to prove to your family that you *can* cook something beyond cereal.

Speaking of families, let me tell you about the first time I made this. My husband, bless his heart, decided to “help” by multitasking. He was trying to watch a hockey game, wrangle our two kids who were attempting to build a fort out of every single couch cushion (and failing spectacularly), and occasionally stir the noodles. The result? A perfectly cooked meal, yes, but also a noodle strain incident that sent hot noodle water splashing perilously close to the TV, a philosophical debate with a three-year-old about the structural integrity of a blanket fort, and my husband asking, “Is this… spicy?” after taking a massive bite, despite me repeating “It’s gochujang!” for an hour. Good times. At least the kids thought the noodles were “super fun to eat” once they stopped fighting over who got the biggest slurp.

Time-Saving Hacks

* **Pre-chopped everything:** Those little containers of pre-chopped garlic and ginger? Absolutely. We’re not running a Michelin star restaurant here; we’re running on fumes and caffeine.
* **The “one-pan, mostly” rule:** If it says “sauté in one pan, then transfer to another, then boil noodles in a third,” I will absolutely find a way to make 75% of it happen in one very large, probably overflowing, skillet. Yes, this pan is too small. No, I won’t wash fewer dishes.
* **Frozen protein shortcut:** Grab that bag of frozen pre-cooked shrimp or thinly sliced chicken breast. Thaw it in a hurry under cold water or, you know, just chuck it in the pan frozen and hope for the best. (Disclaimer: not approved by food safety experts, but my stomach’s still intact.)
* **Noodle packet flavor save:** If you’re using instant ramen, feel free to ditch *their* flavor packet (we’re too good for that) but keep the noodles. Or, if you’re really in a rush, just use the noodles from a ramen packet and call it a day.

Serving Ideas

* Serve it with a side of perfectly steamed veggies, if you’re feeling ambitious and want to add some color. Or, you know, just grab a handful of baby carrots straight from the bag.
* A crisp, cold beer or a glass of your favorite white wine (especially if the kids drove you absolutely bonkers all day) makes this meal feel like a legitimate treat.
* Honestly, it’s a complete meal on its own. No need to get fancy. Just grab a fork (or chopsticks, if you’re feeling extra coordinated) and dive in. Maybe a sprinkling of sesame seeds if you remember where you put them.
* If you’re feeling adventurous, a simple cucumber salad with a rice vinegar dressing would be a nice, cooling contrast. If not, a bag of chips works too. No judgment here.

What to Serve It With

✔Tips & Mistakes

* **Don’t overcook the pork:** Unless you’re into chewy boot leather, keep an eye on that pork. It cooks fast, just like your patience on a Monday morning.
* **Taste as you go:** This isn’t just a suggestion; it’s a life philosophy. Add a little more gochujang if you’re feeling feisty, or a splash more soy if it needs salt. You’re the boss of your taste buds.
* **Noodle stickiness is real:** Rinse your noodles after boiling them to avoid a giant, gummy blob. Unless you like pasta bricks, then by all means, skip the rinse.
* **The “eyeball it” method:** Recipes are guidelines, not commandments etched in stone. If it says “2 cloves garlic” but your garlic is tiny, throw in 4. If it says “a dash of soy sauce” and you’re feeling generous, go for a splash. Your kitchen, your rules.
* **Embrace the mess:** You *will* splash sauce. You *will* get sticky fingers. It’s part of the authentic noodle experience. Just try not to get it on the dog.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Gochujang Pork Noodles

A savory and spicy noodle dish combined with tender pork and flavorful gochujang.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 lb pork tenderloin, sliced thin Cut against the grain for tenderness.
• ▢ 8 oz fresh udon noodles You can also use other noodle types.
• ▢ 2 tbsp gochujang Adjust spice level according to taste.
• ▢ 1 tbsp soy sauce Low sodium preferable.
• ▢ 2 tbsp sesame oil For flavor enhancement.
• ▢ 1 cup sliced bell peppers Any color works well.
• ▢ 1 cup thinly sliced carrots Adds sweetness and crunch.
• ▢ 3 cloves garlic, minced
• ▢ 2 scallions chopped, for garnish Adds freshness.

Instructions

Preparation Steps

• Cook the udon noodles according to package instructions. Drain and set aside.
• In a large skillet, heat sesame oil over medium-high heat. Add garlic and sauté until fragrant.
• Add sliced pork to the skillet. Cook until browned, about 5-7 minutes.
• Stir in gochujang and soy sauce, mixing well to coat the pork.
• Add bell peppers and carrots, cooking for another 5 minutes until they are tender.
• Finally, toss in the cooked noodles and mix everything thoroughly. Cook for an additional 2 minutes.
• Garnish with chopped scallions before serving.

Notes

Add lime juice for extra tanginess. Serve with sesame seeds for added texture.