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In this dish, we’re highlighting chewy udon noodles by tossing them with a sauce of black bean sauce, soy glaze, gochujang, and more that perfectly complements the richness of ground pork. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.
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Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned.
Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the carrots are softened and the beef is cooked through. Carefully drain off and discard any excess oil.
Tips from Home Chefs