Ants climbing trees with minced pork

Name: Ants climbing trees with minced pork
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp Vegetable oil; 15 g fresh root ginger, chopped; ½ tbsp Cooks’ Ingredients Gochujang Chilli Paste; ½ tbsp miso; 200 g pork mince; 1 tbsp light soy sauce; 1½ tbsp dark soy sauce; 200 ml chicken stock; 300 g Amoy Straight to Wok Ribbon Rice Noodles; 4 salad onions, sliced; steamed Waitrose & Partners Green Pak Choi, to serve; steamed broccoli, to serve; mange tout, to serve

The intruguing name of this dish refers to how the pork clings to the noodles, resembling ants climbing trees! Traditionally made using a fermented bean paste, this recipe uses more readily available gochujang and miso.

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Vegetable oil
15g fresh root ginger, chopped
½ tbsp Cooks’ Ingredients Gochujang Chilli Paste
½ tbsp miso
200g pork mince
1 tbsp light soy sauce
1½ tbsp dark soy sauce
200ml chicken stock
300g Amoy Straight to Wok Ribbon Rice Noodles
4 salad onions, sliced
steamed Waitrose & Partners Green Pak Choi, to serve
steamed broccoli, to serve
mange tout, to serve

Heat a wok, add the oil and cook the ginger for 1 minute until golden. Add the chilli paste, miso and pork mince and stir-fry until the meat has browned. Pour in the soy sauces and chicken stock; cook for 5 minutes. Add the noodles and salad onions and stir-fry for 1 minute. Divide between 2 large bowls and serve with the steamed green vegetables.

Typical values per serving when made using specific products in recipe