Sichuan Pork Rice Bowl for Dinner
with Pork & Veggie Noodles for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Coat pork mince in irresistible Asian flavours, then use it to make a rice bowl with cashews for dinner and toss it through noodles for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2930kJ Energy, 25.2g Fat, 8.3g Saturated Fat, 80.4g Carbohydrate, 36.1g Sugars, 35.9g Protein, 2310mg Sodium.
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
2 clove
garlic
1 packet
basmati rice
1 unit
carrot
1 unit
capsicum
2 bunch
Asian greens
1 bunch
spring onions
½ unit
lime
1 packet
flat noodles
(Contains Gluten;)
1 packet
pork mince
1 tub
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bunch
coriander
1 tub
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
2 tub
sweet chilli sauce
2 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
¼ cup
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, bring a second medium saucepan of salted water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm pieces. Roughly chop the Asian greens and coriander. Thinly slice the spring onion. Cut the lime (see ingredients list) into wedges. Add the flat noodles to the saucepan of boiling water and cook until tender, 2-3 minutes. Drain and refresh under cold water. Return to the saucepan.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum and cook until softened, 4-5 minutes. Add the Asian greens and 1/2 the soy sauce and cook until tender, 2 minutes. Transfer to a bowl.
Return the pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat and stir through the Sichuan garlic paste (see ingredients list), roasted cashews, spring onion and the remaining soy sauce. Squeeze over juice from the lime wedges, to taste.
Reserve 2 portions of the pork mince and veggies for lunch. Divide the garlic rice between bowls and top with the remaining Sichuan pork and veggies. Garnish with the coriander.
When you're ready to pack your lunch, add the reserved pork mince and veggies, oyster sauce and 2 tbs water to the pan with the noodles. Stir to combine, then divide between two microwavable containers. Pack the crispy shallots and sweet chilli sauce separately. At lunch time, heat the pork and veggie noodles in the microwave until piping hot, 2-3 minutes. Stir through the sweet chilli sauce and sprinkle with the crispy shallots.
