Easy Sichuan Pork Noodle Stir-Fry
with Asian Greens & 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 bag
green beans
1
carrot
1 packet
pork mince
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
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Asian Greens
1 packet
flat noodles
(Contains Gluten(Wheat), Egg; )
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1
onion
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
soy sauce
(Contains Gluten, Soy; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Roughly chop the Asian greens, green beans and brown onion. Thinly slice the carrot into rounds. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the carrot, green beans and onion with a splash of water, tossing, until tender, 4-6 minutes. Transfer to a large bowl and cover to keep warm.
While the veggies are cooking, add the flat noodles to a medium bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir with a fork to separate. Drain.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic paste and Asian greens and cook until fragrant, 1 minute. Add the noodles, oyster sauce, butter and a splash of water and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. Add the Sichuan garlic paste, veggies, a drizzle of soy sauce and a drizzle of rice wine vinegar. Toss to combine.
Divide the Sichuan pork noodle stir-fry between bowls. Top with the crushed peanuts.