Sticky Chinese-Style Pork Noodles with Greens & Crispy Shallots
Top rated | Available all June
Add colourful veggies to a quick 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.
Unfortunately, this week's baby broccoli was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious, just be sure to 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
2 clove
garlic
1
carrot
1 bag
green beans
1 bunch
Asian Greens
1 packet
Plum Sauce
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
½ packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
pork mince
1 packet
udon noodles
(Contains Gluten; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tbs
sesame oil
(Contains Sesame; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Trim and cut green beans into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, soy sauce mix (see ingredients), the sesame oil and the water. Set aside.
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, green beans and Asian greens until tender, 5-6 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 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 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 to the pork. Stir to combine, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style pork noodles between bowls. • Top with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.