30ml vegetable oil
1.25kg mince pork
150g onion, peeled & finely diced
40g garlic purée
60ml soy sauce
1.25kg dried egg noodles, cooked per packet instructions
Finely sliced spring onions to garnish
1. In a large pot over a medium heat, add the oil and mince pork. Stirring gently to break up the mince. Stir in the gochugaru, then the onion and garlic. Cook stirring for 10 minutes until the onion has softened. Add the soy sauce, gochujang, sugar and Essential Cuisine Asian Aromatic Base, mix well.
2. Add the cooked noodles to the meat sauce, gently stirring to combine, adding the water if needed or getting to dry.
3. Serve, garnished with the spring onion.