Kojap Fusion Noodles with Gochujang and Miso

Ingredients

• 4tbsp Soy sauce
• 2tbsp Gochujang
• 1tbsp Lee Kum Kee sesame oil
• 1tbsp Miso paste
• 1tbsp Rice wine vinegar
• 1tbsp Garlic (finely minced)
• 1tbsp Olive oil
• 400g Udon noodles
• 4 sheets Obento yaki nori (cut into pieces, roughly 5x5cm)
• 500g Pork loin steaks (thinly sliced)
• White sesame seeds (to serve)

Method

1. Place all sauce ingredients (soy sauce, gochujang, sesame oil, miso paste, rice wine vinegar, garlic) in a bowl, mix to combine, set aside.
2. Cook udon noodles according to packet directions, drain, cover to keep warm, set aside.
3. Heat olive oil in large frying pan over high heat. Stir-fry pork, for 3 to 4 minutes or until well browned and cooked through (cook in 2 batches if necessary).
4. Remove frying pan from heat. Add sauce, yaki nori pieces and udon noodles to pork, mix to combine.
5. Serve, topped with white sesame seeds.

Product used in recipe

• Lee Kum Kee - Sesame Oil
• Obento - Yaki Nori For Sushi