Packed with veggies, this spicy pork noodles recipe comes together so quickly and easily! Ready in 30 minutes or less, these flavorful noodles are the perfect weeknight dinner.
Combine the broth, gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, black pepper, and plum extract in a small bowl. Set aside.
bring a pot of water to a boil and add the dried rice noodles to the pot. Cook for 6 minutes before draining and rinsing under running water. Drizzle and coat the noodles with a bit of sesame oil to help keep the noodles from sticking.
Meanwhile, heat a large skillet with a tablespoon (or less) of sesame oil over medium heat. * (see tip down below)
Add the pork and cook for 2 to 3 minutes or until cooked through if you are using thicker-cut pork. Transfer the chicken to a plate and set aside.
Wipe down the skillet if needed, and add another tablespoon of oil. Add the sesame oil to the skillet and sauté the onions for a minute. Add the garlic and sauté for 30 seconds.
Add the mushrooms and sauté for 4 to 5 minutes. (Feel free to add some salt to the mushrooms here.) Add the carrots and sauté for another minute.
Add the spinach and sauté for another minute or until the spinach has wilted. Add sliced bell peppers and cook for another minute.
Add the cooked noodles to the skillet along with the sauce. Add the cooked pork back to the skillet and toss until everything is well combined. Serve with some sesame seeds and green onions as garnish, if desired.
Video
Notes
Please feel free to cut the noodles down by half! The pack of rice noodles always comes in two and I hate having to use one and finding a ziptop bag to put the other half in, so I always use both.
If you are using the same pork as I am, you might not need a ton of oil as the natural fat in the meat will render down and help cook the pork. You'll need more oil if you're using something like sliced pork chops.
The bell peppers and carrots can be added whenever you'd like, depending on how crunchy you'd like them to be.