One Pan Gochujang Lean Pork Bolognese With Udon Noodles

Peel and finely dice your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Slice your baby button mushrooms finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion, diced carrot and sliced mushrooms with a pinch of salt and pepper and cook for 6-7 min or until beginning to soften

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese finely

Once the vegetables have softened, increase to a high heat and add your mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once the pork has browned, add the chopped garlic and your tomato paste to the pan and cook for 1 min or until fragrant

Once fragrant, add your gochujang paste, soy sauce and 200ml [260ml] [340ml] boiled water to the pan with a grind of black pepper

Bring to the boil over a high heat and cook for 5 min further, until thickened and cooked through (no pink meat!) – this is your bolognese

Add your udon noodles to a large bowl, cover them with boiled water

Set aside to soak for 4-5 min

Tip: Gently separate the noodles with a fork!

Drain the soaked noodles

Once the bolognese has thickened, add your soaked udon noodles to the pan and give everything a good mix up until the noodles are coated in the sauce – this is your one pan gochujang bolognese with udon noodles