Chili Garlic Noodles

Prep Time10 minutes
Cook Time10 minutes
Course: Dinner
Cuisine: Korean
Servings: 2
Calories: 747kcal


The Meat and Veg

  • 1 bunch green onion chopped, white green separated
  • 15 large garlic clove crushed
  • 2 baby bok choy trimmed, bisected lengthwise
  • 300 g ground pork
  • 2 inch ginger grated or 2 tsp chopped
  • pepper to taste

The Sauce

  • 3 tbsp gochugaru flakes flakes
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp chinese cooking wine or sherry (optional)

The Rest

  • 2 serving noodles the broader the better
  • sesame seeds to garnish


The Sauce

  • Whisk together all ingredients and set aside

The Meat and Veg

  • heat oil in a wok on medium high heat
  • When oil is shimmering, add green onion whites, garlic and ginger
  • stir fry for 2 minutes until fragrant
  • Add the pork and season with pepper
  • Stir fry until pork is cooked, 3-5 minutes
  • Add all the sauce and continue to stir fry another 1-2 minutes until pork releases its oil

The Bok Choy and the Noodles

  • Bring a small pot to boil and blanch the bok choy leaves for about 1 minute (may need to do 2 batches)
  • Cook the noodles to package directions, drain and fold into the wok, tossing to combine


  • Serve noodles topped with bok choy, green onion greens and sesame seeds


Calories: 747kcal | Carbohydrates: 69g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 108mg | Sodium: 1861mg | Potassium: 992mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8719IU | Vitamin C: 62mg | Calcium: 257mg | Iron: 6mg