Ingredients
Scale
For the Green Onion Salad:
- 3 teaspoons rice vinegar
- ¼ teaspoon honey
- ½ teaspoon fresh grated ginger
- Pinch of salt
- 7 green onions (green part only, cut into thin 2-inch long strips)
- ½ teaspoon sesame seeds
For the Spicy Pork Noodles:
- 3 tablespoons gochujang
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons honey
- 1 tablespoon minced fresh ginger
- 2 tablespoons sesame oil (separated)
- 1 lb. ground pork
- 1 teaspoon salt (separated)
- 7 green onions (white part only and minced (½ cup))
- 1 tablespoon minced garlic
- 2 medium carrots (minced (~¾ cup))
- 16 oz. pappardelle or tagliatelle
- 1-1.5 cups starchy pasta water (separated)
- ½ teaspoon sesame seeds
Instructions
- Prepare the green onion salad by mixing rice vinegar, honey, grated ginger, and salt in a bowl. Toss in the green onions and sprinkle with sesame seeds. Chill in the refrigerator.
- In another bowl, whisk together gochujang, tomato paste, rice vinegar, soy sauce, fish sauce, honey, and ginger for the pork noodle sauce. Drizzle 1 tablespoon of sesame oil into the mixture.
- Cook ground pork in a skillet until almost cooked through. Remove pork and keep drippings.
- Saute white parts of green onion, garlic, and carrots in sesame oil. Add pork back to the skillet and pour in the gochujang sauce. Mix well and set aside.
- Cook noodles until al dente. Reserve starchy water.
- Add starchy water to the skillet, simmer the sauce, and toss in the noodles.
- Serve noodles topped with sesame seeds and the chilled green onion salad.
Notes
- For a milder version, substitute 1 tablespoon of gochujang sauce with another tablespoon of tomato paste.
- Pappardelle or tagliatelle noodles work best for this dish.
- Add warm noodles to the sauce for better mixing.