Five-Spice Caramel Pork
with Ramen Noodles
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.
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.
Ingredients
1 unit
red onion
1 packet
pork loin steak
½ sachet
Chinese five spice
(May be present: Gluten. )
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
2 clove
garlic
½ packet
ramen noodles
(Contains Gluten; May be present: Egg, Soy. )
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
¼ cup
water
1 tsp
fish sauce
(Contains Fish;)
2 tsp
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1 tbs
sesame oil (or oil)
(Contains Sesame;)
1.5 tbs
soy sauce (for the noodles)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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.
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!
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.
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.
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.
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).
