One Pan Gochujang Pork Bolognese With Udon Noodles

Finely chop the onion, garlic and ginger. Dice the carrot and red pepper. Slice the spring onions. Mix the gochujang, soy sauce, sesame oil and sugar in a small bowl. Keep the udon noodles ready.

Heat a little oil in a large deep pan over medium-high heat. Add the pork and cook, breaking it up with a spoon, for 4–5 minutes until browned and cooked through.

Add the onion, garlic and ginger. Cook for 1 minute until fragrant. Add the carrot and red pepper and cook for 3–4 minutes until the vegetables start to soften.

Stir in the gochujang mixture and cook for 1 minute. Pour in the stock and tomato passata. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Add the udon noodles to the pan and toss to coat in the sauce. Add a splash more stock or water if needed. Simmer for 3–4 minutes until the noodles are tender and the sauce has thickened.

Remove from the heat. Drizzle with a little sesame oil and top with spring onions and sesame seeds. Serve hot.