4 packs instant noodles (discard the seasoning packets)
400 g (1 can) unsweetened coconut milk
4 tbsp peanut butter
2 tbsp gochujang (adjust to taste)
4 tbsp soy sauce
400 g ground pork
2 cloves garlic, minced
1 knob fresh ginger, grated
A splash each of dry white wine, soy sauce and rice vinegar (for the pork)
Chili oil, to finish
Neutral oil, for the pan
Directions
Heat a drizzle of oil in a pan over high heat. Add the ground pork and cook, stirring often, until deeply browned and crispy.
Add the garlic and ginger and toast for a few seconds. Season with salt, then deglaze with a splash of dry white wine, a splash of soy sauce and a splash of rice vinegar. Set the crispy pork aside.
Make the sauce: whisk the peanut butter and gochujang together, then whisk in the coconut milk and bring to a boil. If it looks grainy, just keep whisking to smooth it out, then add the rest of the coconut milk and whisk again.
Adjust with soy sauce and loosen with a splash of water or broth.
Cook the noodles directly in the sauce until they are coated and creamy.
Pile the noodles into bowls, top with the crispy pork and finish with a drizzle of chili oil.
Gochujang + chili oil make this properly spicy; dial both way down (or skip the chili oil) for a milder, kid-friendly bowl. Ready in about 20 minutes. Via @alessio.pellizzoni.
