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Spicy Pumpkin Pork Noodles

This incredible Asian-style noodle dish features a very unusual combination of pumpkin and Korean chile paste that makes for one of the most delicious noodle dishes I've had in a long time. It's the perfect recipe for fall, but really, can be enjoyed any time of the year.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine asian
Servings 2 people
Calories 1618.3 kcal

Equipment

  • 1 Large Skillet Preferably non-stick or cast iron for browning pork
  • 1 Large Pot For boiling bucatini noodles
  • 1 Spatula or wooden spoon For stirring and breaking up pork
  • 1 Tongs For transferring noodles
  • 1 Chef's Knife and Cutting Board For prepping aromatics and garnishes

Ingredients
  

Main

  • 2 teaspoons vegetable oil
  • 8 ounces ground pork
  • salt and freshly ground black pepper to taste
  • ¼ teaspoon smoked paprika
  • 2 cloves minced garlic
  • ⅓ cup sliced green onions
  • 2 tablespoons hoisin sauce
  • 6 ounces bucatini dry
  • 1 tablespoon reserved oil from cooking pork
  • ½ cup pumpkin puree
  • 2 tablespoons gochujang Korean hot pepper paste
  • ½ cup sliced green onions
  • 1 teaspoon sesame oil
  • 2 tablespoons diced hot chile peppers
  • 1 lime juiced
  • ¼ cup chopped fresh cilantro

Instructions
 

  • Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
  • Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes. ALLRECIPES / DIANA CHISTRUGA
  • Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl. ALLRECIPES / DIANA CHISTRUGA
  • Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes. ALLRECIPES / DIANA CHISTRUGA
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water. ALLRECIPES / DIANA CHISTRUGA
  • Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency. ALLRECIPES / DIANA CHISTRUGA
  • Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork. ALLRECIPES / DIANA CHISTRUGA
  • Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA

Notes

Achieving deep flavor in the ground pork is crucial; ensure it's well-browned and crumbly before adding aromatics. The reserved pasta water is vital for emulsifying the pumpkin-gochujang sauce to your desired consistency; add it gradually, as needed. For an extra layer of texture and complexity, consider toasting a pinch of sesame seeds or crushed peanuts for a final garnish. Don't rush the sauce-making; allow the pumpkin and gochujang to meld over medium heat to develop a rich, harmonious flavor. For a more pronounced umami depth, a splash of soy sauce or fish sauce can be added to the pork during the cooking process. Always adjust the gochujang to your preferred spice level. Finishing with fresh lime juice and cilantro is essential to brighten the dish and cut through the richness. Undercooking the bucatini noodles slightly will ensure they finish cooking perfectly in the sauce without becoming mushy.