Categories: Asian
Ingredients
- 4 oz. Lo Mein Noodles
- 1/2 fl. oz. Toasted Sesame Oil
- 8 oz. Green Beans
- 2 Green Onions
- 1/4 oz. Cilantro
- 1 Red Fresno Chile
- 2 fl. oz. Teriyaki Glaze
- 1 Tbsp. Gochujang Red Pepper Paste
- 12 oz. Ground Pork
Directions
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Bring a medium pot of lightly salted water to a boil.
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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.
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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. Be sure to wash hands and cutting board after prepping. Combine ½ cup water, teriyaki glaze, and gochujang (to taste) in a mixing bowl.
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Heat a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, green beans, white portions of green onions, and ¼ tsp. salt to very hot pan. Stir occasionally, breaking up meat, until 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.
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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.
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Add pork-green bean mixture and teriyaki-gochujang mixture to pan and toss 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!