Sticky Chinese-Style Pork Loin Steak & Noodles
with Greens & Crispy Shallots
Add colourful veggies to a quick pork loin steak noodle stir-fry for maximum flavour. With a scattering of tasty crispy shallots and the addition of oyster sauce to bring the meal together, this dinner is oodles of fun!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1
carrot
1 bag
baby broccoli
1 packet
Plum Sauce
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
pork loin steaks
1 packet
Crispy Shallots
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
udon noodles
(Contains Gluten; )
1 bunch
Asian Greens
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
½ tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut baby broccoli into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, sesame oil and water.
Little cooks: Take the lead by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, baby broccoli and Asian greens until tender, 5-6 minutes. Transfer to a medium bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Add garlic and sweet soy seasoning and cook until fragrant, 1 minute. Transfer to a plate, cover and rest for 5 minutes.
• While the pork is cooking, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Reduce the frying pan heat to medium, then add plum-oyster mixture, cooked veggies and udon noodles. Stir to combine, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Slice pork steaks. Divide sticky Chinese-style veggie noodles between bowls. • Top with pork and crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.