Korean Pork Noodle Bowl and green beans and Fresno chile

• servings: 2 servings
• total time: 40 minutes

Ingredients

12 oz. Ground Pork

8 oz. Green Beans

Info 5 oz. Lo Mein Noodles

Info 2 fl. oz. Teriyaki Glaze

1 Red Fresno Chile

2 Green Onions

Info 1 Tbsp. Gochujang Red Pepper Paste

Info ½ fl. oz. Toasted Sesame Oil

¼ oz. Cilantro

Directions

Cook the Noodles

Once water is boiling, add noodles and cook until tender, 4-5 minutes.

Drain noodles in a colander. Rinse with cold water and return to pot. Stir in sesame oil and set aside.

Prepare the Ingredients

Trim ends off green beans. Cut on an angle into 2" pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Stem and coarsely chop cilantro.

Slice red Fresno chile into thin rounds. Discard seeds if you prefer less spice. Wash hands and cutting board after working with Fresno chile.

Combine 1/2 cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if desired. Set aside.

Cook the Pork and Green Beans

Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, green beans, white portions of green onions, and a pinch of salt to very hot pan.

Stir occasionally, breaking up meat, until green beans begin to char and no pink remains on pork, 7-9 minutes.

If using chicken thighs, pat thighs dry. Place pan over medium heat and add 2 tsp. olive oil. Add green beans and white portions of green onions to hot pan and stir occasionally, 2-4 minutes. Add chicken thighs and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer pork and green beans to a plate. Keep pan over high heat.

Char the Noodles

Add noodles to very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.

Finish the Noodles

Add pork, green beans, and teriyaki-gochujang mixture to pan and stir to combine.

Remove from burner.

Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and Fresno chile rounds (to taste). Bon appétit!

Nutrition

• Calories: 830
• Total Fat: 38g
• Sodium: 1630mg
• Total Carbohydrate: 77g
• Protein: 42g