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Five-Spice Caramel Pork

Five-Spice Caramel Pork

with Ramen Noodles

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Golden and so delicious, this caramel sauce is totally amazing. Watch it bring together succulent pieces of pork, tender noodles and loads of veg in this Asian feast that will satisfy all your cravings.

Tags:Low Calorie
Allergens:FishGlutenSoySesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 packet

pork loin steak

½ sachet

Chinese five spice

(May be present Gluten)

½ sachet

black sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

2 clove

garlic

½ packet

ramen noodles

(ContainsGlutenMay be present Soy, Egg)

1 bag

sugar snap peas

1 knob

ginger

1 unit

long red chilli

1 unit

carrot

Not included in your delivery

olive oil

2 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ cup

water

1 tsp

fish sauce

(ContainsFish)

2 tsp

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tbs

sesame oil (or oil)

(ContainsSesame)

1.5 tbs

soy sauce (for the noodles)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1940 kJ
Fat12.8 g
of which saturates2.2 g
Carbohydrate43.5 g
of which sugars22.9 g
Dietary Fibre0 g
Protein39.4 g
Cholesterol0 mg
Sodium1180 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Grater
Medium Pan
Medium Non-Stick Pan
Medium Bowl
Sieve
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Trim the sugar snap peas and halve. Thinly slice the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli. Cut the pork loin steaks into 1cm strips.

2

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork strips and cook, tossing, for 2-3 minutes, or until browned and cooked through. Transfer to a medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil and add the red onion. Cook, stirring, for 3 minutes, or until softened. Add the Chinese five spice (see ingredients list) and cook for 1 minute, or until fragrant. TIP: Chinese five spice has an aniseed flavour, use less if you're not a fan!

3

Reduce the heat to medium-low. Add the brown sugar, water (see ingredients list), fish sauce and soy sauce (for the sauce) to the pan with the onion. Season with a pinch of salt and pepper and stir to dissolve. Simmer for 8-10 minutes, or until the sauce has thickened slightly. Return the pork strips to the pan, stir to coat, then remove from the heat. TIP: The sauce will thicken further once the pan is off the heat.

4

While the caramel sauce is cooking, add the ramen noodles (see ingredients list) to the boiling water and cook for 3 minutes or until tender. Drain and refresh under cold water.

5

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook for 3-4 minutes or until softened. Add the garlic, ginger, sugar snap peas and 1/2 the long red chilli (if using). Cook for 1-2 minutes or until fragrant. Add the cooked ramen noodles, sesame oil and soy sauce (for the noodles) to the pan. Toss together until the noodles have warmed through.

6

Divide the noodles & veg between plates and top with the five-spice caramel pork. Sprinkle with the black sesame seeds (see ingredients list) and the remaining long red chilli (if using).