Gochujang Pork and Ramen

Ooh, these noodles. So easy, so delicious, so fast, so good for leftovers. Also completely versatile - I've added broccoli, bok choy, mushrooms, etc. 

This amazing dinner comes together so quickly - just saute the pork and cook the noodles, add spinach, 

sauce,

 toss it all up, 

done. 

You can use the "regular" ramen noodles, but I especially like the brown rice ramen noodles - I find these at Costco.

That's it, really! So fantastic all around.

Gochujang Pork and Ramen
1 pound ground pork
2 cups spinach, chopped
2 packages ramen (or two blocks)
1/4 cup sliced green onions
3 Tbsp. soy sauce
3 Tbsp. gochujang sauce
2 Tbsp. tomato paste
2 Tbsp. peanut butter
2 Tbsp. water
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 clove garlic, minced
cilantro and sesame seeds for garnish

Cook the ground pork in a large skillet; season with salt and pepper. 

Meanwhile, bring a pot of water to a boil. Add the ramen and cook for 2-3 minutes. Set aside when soft, but do not drain.

Combine the soy sauce, gochujang sauce, tomato paste, peanut butter, water, brown sugar, sesame oil, and garlic. Stir well. 

Add the spinach to the pork in the skillet, and toss and cook until it wilts. Use tongs to transfer the noodles to the skilllet, leaving the water in the saucepan. Add the sauce to the pork and spinach and toss around. Use some of the ramen water to thin the sauce, if necessary. 

Top the noodles and pork with sliced green onions and garnish with cilantro and sesame seeds.

Recipe Source: adapted from Pinch of Yum