Marion's Quick Spicy Noodle Soup

INGREDIENTS

• 3 tbsp vegetable oil 
• 400g (14 oz) pork mince 
• 3 garlic cloves, finely chopped 
• 2 tbsp Korean gochujang paste* 
• 2 tbsp Chinese ‘chiang kiang’ black vinegar or alternatively, use regular white vinegar 
• 2 tbsp soy sauce 
• 6 cups chicken stock 
• 100g (3.5 oz) baby spinach 
• 400g (14 oz) cooked noodles 
• finely sliced spring onion, to serve 

DIRECTIONS

1. Heat the vegetable oil in a large, deep saucepan over high heat. Add the pork and spread it out. Allow it to sear for 5 minutes or until you get some nice golden brown colour on the pork. Then break it up with your spatula. Add the garlic and stir-fry for another minute. Then stir through the gochujang paste. 
2. Add the vinegar, soy sauce and chicken stock. Simmer for 2-3 minutes. Then add the baby spinach and cook for a further minute or until the spinach has wilted. 
3. Divide your cooked noodles among serving bowls. Ladle over the soup mixture. Top with spring onions and serve. 

NOTES

• Korean gochujang is a fermented chilli paste available online or from the Asian aisle of most supermarkets.