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+ servings

Course Dinner
Cuisine korean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 680kcal

Ingredients

The Sauce & Noodles

  • 1 lb ground pork
  • 1 bunch green onion chopped into 2" pieces, whites and greens separated
  • 1/2 cup black bean paste
  • 1/2 cup water
  • 1 tbsp corn starch
  • salt and pepper
  • 400 g dry thin noodles I used easy to find dry chow mein, but any thin noodle you'd prefer would work here.
  • 2 cups roasted cashews see recipe above

The Slaw

  • 1 large cucumber cut into 3" match sticks
  • 1 medium daikon radish

Instructions

The Slaw

  • chop the veg, toss loosely to combine, or serve separately- your choice

The Sauce & Noodles

  • in a heated wok add the pork and break apart well, stir fry with salt and pepper until beginning to brown, 3-4 minutes. If juices are forming at the bottom, spread the pork around the sides so it can evaporate off. You want the pork to get some crunchy maillard going on, steam is the enemy of that!
  • When the pork is nicely browning, add the green onion whites and the sauce, stir to combine with the pork
  • Combine the corn starch and water in a separate bowl, then stir into the sauce and stir fry for about a minute, just to get the sauce bubbling
  • Add the green onion greens, remove from heat and set aside to cool

Serving

  • cook noodles to package directions, then rinse in cold water
  • Add 1/4 of the noodles to a mixing bowl with 1/2 cup of sauce and 1/2 cup cashews, toss to fully combine then transfer to a serving bowl, optionally add sesame seeds
  • serve with cucumber daikon slaw and more cashews

Nutrition

Nutrition Facts
Amount per Serving
Calories
680
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
25
g
Cholesterol
 
82
mg
27
%
Sodium
 
221
mg
10
%
Potassium
 
878
mg
25
%
Carbohydrates
 
31
g
10
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Calcium
 
77
mg
8
%
Vitamin C
 
5
mg
6
%
Vitamin A
 
126
IU
3
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.