Sticky Chinese-Style Pork Noodles
with Plum-Oyster Baby Broccoli & Shredded Cabbage
The perfect sauce is here, so make room in your pan (and your stomach!) for this Chinese-style dish where pork, veggies and udon noodles take centre stage. With a sprinkling of fresh parsley for a boost of flavour, you’ll be slurping your way to noodle nirvana in no time!
This recipe is under 650kcal per serving.
We’ve replaced the pea pods in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 clove
garlic
1
carrot
1 bunch
baby broccoli
1 packet
Plum Sauce
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Shredded Cabbage Mix
1 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains Gluten; )
½ packet
parsley
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into sticks. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a small bowl, combine plum sauce, oyster sauce, the soy 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 and baby broccoli until tender, 5-6 minutes. • Add shredded cabbage mix and cook, tossing occasionally, until softened, 2-3 minutes. Transfer to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and sweet soy seasoning and cook until fragrant, 1 minute.
• 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 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 plum-oyster mixture, cooked veggies and udon noodles to the pork. Stir to combine, 1-2 minutes.
• Divide sticky Chinese-style pork noodles between bowls. • Tear over parsley to serve. Enjoy!