Sticky Chinese-Style Pork Steak & Noodles with Greens & Crispy Shallots
Top rated | Available all June
Add colourful veggies and tender pork loin 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 loin steaks
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. Cut green beans into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, 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. When oil is hot, cook pork loin steak 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. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, green beans and Asian greens until tender, 5-6 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 and udon noodles to the veggies. Stir to combine, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Slice pork steak. • Divide sticky Chinese-style veggies and noodles between bowls. • Top with pork. Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.