Sticky Chinese Pork Tenderloin Noodles
with Asian Greens & Crispy Shallots
Add colourful veggies to a quick noodle stir-fry for maximum flavour. With a scattering of tasty crispy shallots and the addition of kecap manis to bring the meal together, this dinner is oodles of fun!
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
kecap manis
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
pork loin steaks
1 packet
udon noodles
(Contains Gluten; )
1 packet
Crispy Shallots
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 bunch
Asian Greens
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Halve baby broccoli lengthways. Roughly chop Asian greens. • In a small bowl, combine kecap manis, oyster sauce, sesame oil and the 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 steaks 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 to keep warm and rest for 5 minutes.
• While the pork is cooking, 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. • Reduce the frying pan heat to medium, then add oyster sauce mixture, cooked veggies and udon noodles. Stir to combine, 1-2 minute.
TIP: Add a splash of water if the sauce looks too thick.
• Slice sticky Chinese pork. • Divide veggies and noodles between bowls. • Top with pork and crispy shallots. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.