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How to make Pork, kimchi and noodle salad bowl

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 500g pork & veal mince
  • 160g kimchi, finely chopped, plus extra to serve
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons gochujang
  • 1/4 cup chopped fresh mint, plus extra leaves to serve
  • 2 x 100g pkt dried sweet potato noodles
  • 2 large carrots, shredded
  • 2 bullhorn red capsicums, thinly sliced
  • 2 Lebanese cucumbers, halved lengthways, sliced

Dressing

  • 1 tablespoon reduced-salt soy sauce
  • 2 teaspoons sesame oil
  • 1-2 teaspoons black vinegar

Method

  • Step 1 Combine mince, kimchi, ginger, gochujang and mint in a bowl. Mix well. Season. Shape mixture into 12 patties.
  • Step 2 Spray a chargrill pan with oil and place over medium-high heat. Cook the patties for 2-3 minutes each side until golden and cooked through.
  • Step 3 Meanwhile, for the dressing, whisk all ingredients in a small bowl until combined.
  • Step 4 Cook noodles following packet directions. Drain. Divide noodles, patties, carrot, capsicum and cucumber among serving bowls. Drizzle with dressing. Top with extra mint and serve with extra kimchi.