Spicy Pork & Kimchi Noodles

• Pork tenderloin(500 g)
• Udon Noodles(600 g)
• Kimchi(250 g)
• Cabbage(300 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Gochujang paste(2 tbsp)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Chili flakes(½ tsp)optional

Method

1. 1

   Slice {Pork tenderloin} into thin bite-size strips. Thinly slice the {Spring Onion}, shred the {Cabbage}, mince the {Garlic}, and grate the {Ginger}. In a small bowl, stir together {Gochujang paste}, {Soy sauce}, {Sesame oil}, {Honey}, and {Rice Vinegar}.

   ~10 min

2. 2

   Bring a pot of water to the boil. Add the {Udon Noodles} and cook until loosened and tender according to the pack, about 3 minutes. Drain and rinse briefly under warm water to stop sticking.

   ~5 min

3. 3

   Heat the {Vegetable oil} in a large wok or frying pan over high heat. Add the {Pork tenderloin} and stir-fry until lightly browned and just cooked through, 4 to 5 minutes.

   ~5 min

4. 4

   Add the {Garlic}, {Ginger}, {Kimchi}, and {Cabbage}. Stir-fry for 3 minutes until the cabbage softens and the kimchi sizzles at the edges. Pour in the sauce and toss to coat the pork and vegetables.

   ~3 min

5. 5

   Add the drained {Udon Noodles} and most of the {Spring Onion}. Toss for 2 to 3 minutes until the noodles are hot and glossy and the sauce clings evenly. Finish with {Sesame seeds} and {Chili flakes} if using.

   ~3 min

6. 6

   Serve straight away, scattered with the remaining spring onion.

   ~2 min