Sticky Pork & Veggie Udon Stir-Fry
with Crispy Shallots
The perfect sauce is here, so make room in your pan for an teriyaki sauce that can take a pork and veggie stir-fry to stardom. Sealing this stir-fry’s rightful place are udon noodles - we give it a gold star for sure!
The quantities provided above are averages only.
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
1
carrot
1 stalk
celery
1 packet
pork mince
1 bag
shredded red cabbage
1 packet
udon noodles
(Contains Gluten; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Plum Sauce
(Contains Soy; )
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, celery and carrot, breaking up with a spoon, until just browned, 4-6 minutes. • Add shredded red cabbage and cook, tossing, until tender, 3-4 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook udon noodles in the 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.
• To the pork and veggies, add sweet soy seasoning and cook until fragrant, 1 minute. • Reduce the frying pan heat to medium, then add the cooked udon noodles, plum sauce, teriyaki sauce (see ingredients), the soy sauce, sesame oil and a splash of water. Stir to combine, 1-2 minutes. Season to taste.
• Divide sticky pork and veggie udon stir-fry between bowls. • Garnish with crispy shallots to serve. Enjoy!
Little cooks: Kids can help by sprinkling over the crispy shallots.