HelloHero: Asian Pork & Veggie Stir-Fry
with Udon Noodles & Crushed Peanuts
Sure, we've been accused of being a little nutty. So what! When the results are as quick and delicious as these warm pork noodles with plenty of tasty crunch from the crushed peanuts, we'll wear the nutty badge with pride!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
green beans
1
carrot
1 packet
pork mince
1 packet
udon noodles
(Contains Gluten; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1 packet
baby leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
drizzle
soy sauce
(Contains Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Trim and roughly chop green beans. Thinly slice carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add green beans and carrot, and cook, tossing, until tender, 4-6 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water, over medium-high heat, until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Add garlic paste to the pork and veggies, and cook until fragrant, 1 minute. • Add the noodles, oyster sauce, butter, Korean stir-fry sauce, soy sauce and vinegar and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. • Add the baby leaves and toss to combine.
• Divide Asian pork and veggie stir-fry between bowls. • Sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!