In a wok, heat oil over medium heat.
Add garlic and ginger. Sauté until fragrant.
Add chili powder, sweet paprika and kimchi. Mix with rest of the ingredients. Cook for another 3 minutes.
Add ground pork and continue to cook for 3 minutes.
Add chicken stock, soy sauce and miso paste. Stir gently and simmer for 3 minutes.
Add corn flour mixture and simmer for another 2 minutes.
Add cooked pasta. Place in serving plate and sprinkle chopped spring onions on top. Enjoy!
Inspired by Marion’s Kitchen.