Pop! 'n Home Chef - Pop! Animation #127 Duck Dodgers & Korean Pork Noodle Bowl

Overview

  • Prep & Cook Time: 35-45 min.
  • Difficulty Level: Easy *
  • Spice Level: Spicy ***
  • Servings: 2

You Will Need

  • 1 Medium Pot, 1 Colander, 1 Mixing Bowl, 1 Large Non-Stick Pan

Ingredients

  • 2 Green Onions
  • 5 oz. Lo Mein Noodles
  • ½ fl. oz. Toasted Sesame Oil
  • 8 oz. Green Beans
  • ¼ oz. Cilantro
  • 1 Red Fresno Chile
  • 2 fl. oz. Teriyaki Glaze
  • 1 Tbsp. Gochujang Red Pepper Paste
  • 12 oz. Ground Pork
  • Olive Oil
  • Salt

Recipe Steps

Before You Cook

  • Bring a medium pot of lightly salted water to a boil
  • Thoroughly rinse produce and pat dry
  • Ingredient(s) used more than once: green onions

Step 1 - Cook the Noodles

Add noodles to boiling water and cook until al dente, 4-5 minutes. Drain in a colander, rinse with cold water, and return to pot. Stir in sesame oil and set aside.

Step 2 - 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 Fresno chile into thin rounds. Discard seeds if you prefer less spice. Wash hands and cutting board after prepping. Combine ½ cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if you prefer more heat.

Step 3 - 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. Transfer pork and green beans to a plate. Reserve pan; no need to wipe clean.

Step 4 - Char the Noodles

Return pan used to cook pork and green beans to high heat. Add noodles to very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.

Step 5 - Finish the Noodles

Add pork-green bean mixture and teriyaki-gochujang mixture to pan and stir to combine. Remove from burner. Taste, and add a pinch of salt if desired. Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and Fresno chile rounds (to taste). Bon appétit!


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