Ground Pork and Green Bean Lo Mein with Gochujang Teriyaki Sauce

Ingredients

• 12 oz ground pork
• 8 oz green beans
• 5 oz lo mein noodles
• 2 fl oz teriyaki glaze
• 1 red Fresno chile
• 2 green onions
• 1 tbsp gochujang red pepper paste
• 0.5 fl oz toasted sesame oil
• 0.25 oz cilantro
• 2 tsp olive oil
• salt to taste
• 0.5 cup water

Instructions

1. Bring a medium pot of lightly salted water to a boil. Once boiling, add lo mein noodles and cook until tender, 4-5 minutes. Drain in a colander, rinse with cold water, and return to pot. Stir in sesame oil and set aside.
2. Trim ends off green beans and cut on an angle into 2-inch pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop cilantro. Slice red Fresno chile into thin rounds (discard seeds if you prefer less spice). Wash hands and cutting board after working with Fresno chile.
3. In a mixing bowl, combine 1/2 cup water, teriyaki glaze, and half the gochujang. Taste, and add remaining gochujang if desired. Set aside.
4. Place a large non-stick pan over high heat. Add 2 tsp olive oil, ground pork, green beans, white portions of green onions, and a pinch of salt to the very hot pan. Stir occasionally, breaking up meat, until green beans begin to char and no pink remains on pork, 7-9 minutes.
5. Transfer pork and green beans to a plate. Keep pan over high heat.
6. Add noodles to the very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.
7. Add pork, green beans, and teriyaki-gochujang mixture to the pan and stir to combine. Remove from burner.
8. Plate the dish and garnish with green portions of green onions, cilantro, and Fresno chile rounds to taste. Bon appétit!