A famous comedian once referred to a meal as a “sadness bowl.” Well, we hate to steal another's material, but this meal could easily be called a bowl of joy. Ground pork and green beans are mixed with lo mein noodles and tossed in a sauce built from teriyaki and gochujang. Topped with the unique flavor of cilantro and heat of a Fresno chile, this dish of glee will bring you grins and cheers, no comedy set required.
Add noodles to boiling water and cook until al dente, 4-5 minutes.
Drain in a colander, rinse with cold water, and return to pot.
Stir in sesame oil and set aside.
Prepare the Ingredients
Trim ends off green beans. Cut on an angle into 2" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem and 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.
Combine ½ cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if more spice is desired. Set aside.
Cook the Pork and Green Beans
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 very hot pan.
Stir occasionally, breaking up meat, until green beans begin to char and no pink remains on pork, 7-9 minutes.
Transfer pork and green beans to a plate.
Reserve pan; no need to wipe clean.
Char the Noodles
Return pan used to cook pork and green beans to high heat.
Add noodles to very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.
Finish the Noodles
Add pork, green beans, and teriyaki-gochujang mixture to pan and stir to combine.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and Fresno chile rounds (to taste). Bon appétit!