10 oz lo mein noodles
1 oz toasted sesame oil
12 oz green beans
4 green onions
1/2 oz cilantro
2 red fresno chiles (garnish)
4 oz teriyaki glaze
2 tbs gochujang red pepper paste
24 oz ground pork

10 oz lo mein noodles 1 oz toasted sesame oil 12 oz green beans 4 green onions 1/2 oz cilantro 2 red fresno chiles (garnish) 4 oz teriyaki glaze 2 tbs gochujang red pepper paste 24 oz ground pork

Add noodles to boiling water and cook until al dente (4-5 min). Drain, rinse with cold water, return to pot. Stir in sesame oil and set aside.

Trim ends off green beans and cut into 2" pieces. Trim and thinly slice green onions, keeping white and green portions separate. Steam and coarsely chop cilantro. Slice fresno chiles into thin rounds--discard seeds for less spice.

Combine 1/4 c water, teriyaki glaze, and gochujang in a mixing bowl.

Heat large pan over high heat, add 2 tsp olive oil, pork, green beans, white portion of green onions, and 1/4 tsp salt. Stir to break up meat until meat is cooked and beans are charred (7-9 min). Transfer to plate and reserve pan.

Return pan to high heat and cook noodles undisturbed until slightly charred on one side (2-3 min). Combine all ingredients.

Garnish with green portions of onions, cilantro, and chile rounds.