The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy gochujang pork stir-fry with noodles
When food has to be fast, Korea’s iconic paste has goch you! Here it transforms sizzled pork strips, spring onions and mangetout, mingling with tamari and rice vinegar to make a super-savoury sauce. In go carrot ribbons, coriander and brown rice noodles for a seriously Seoul-ful bowlful!
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 80g mangetout
- 1 carrot
- 1 handful of fresh coriander
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 300g pork strips
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 5 spring onion
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 550
Protein: 46g
Carbs: 74g
Fat: 8.5g
Ingredients
- 8 spring onion
- 160g mangetout
- 600g pork strips
- 2 carrot
- 1 handful of fresh coriander
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 541
Protein: 46g
Carbs: 72g
Fat: 8.1g
Speedy gochujang pork stir-fry with noodles
When food has to be fast, Korea’s iconic paste has goch you! Here it transforms sizzled pork strips, spring onions and mangetout, mingling with tamari and rice vinegar to make a super-savoury sauce. In go carrot ribbons, coriander and brown rice noodles for a seriously Seoul-ful bowlful!
Cook time:
20 mins
Cuisine:
Korean
Food group:
Pork
Allergens: Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Prep & sizzle
- Slice the spring onions into 3cm pieces, and halve the mangetout lengthways.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the spring onions, mangetout and pork strips for 3-4 mins.
Boil the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Create a stir (fry)!
- Meanwhile, use a peeler to make carrot ribbons. Finely chop half the coriander.
- Add the gochujang, tamari and vinegar to the pan and cook for 1 minute. Crumble in half the stock cube, pour in 200ml water (300ml for 4 portions) and stir well.
- Simmer for 2-3 mins, until hot through.
Bring it all together
- Add the carrot ribbons, coriander and noodles to the stir-fry and mix well. Scatter over the remaining coriander leaves.