4 tbsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
3 tsp chilli powder (use more or less to taste)
1 tbsp sweet paprika
100g (3.5 oz) kimchi, finely chopped
500g (1.1 lb) pork mince
3 cups chicken stock
2 tbsp soy sauce
1 tbsp miso paste
2 tsp corn flour mixed with 1 tbsp water
400g (14 oz) cooked noodles (e.g. hokkien, udon or egg noodles)
½ cup finely sliced spring onion (scallions)
Heat the oil in a wok or large saucepan over medium-high heat. Add the garlic and ginger and stir-fry for half a minute. Add the chilli powder, sweet paprika and kimchi and stir until well combined. Allow to sizzle for 2-3 minutes, stirring often.
Now mix through the chicken stock, soy sauce and miso paste. Simmer for another 2-3 minutes. Then add the corn flour mixture and simmer for another minute or until the sauce has thickened slightly.
Toss through the noodles and the spring onion and serve.