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Asian Recipes
Sichuan Pork Rice Bowl for Dinner

Sichuan Pork Rice Bowl for Dinner

with Pork & Veggie Noodles for Lunch

dinner to lunch
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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.

Allergens:MilkGlutenSoyFishSesameSulphitesTree NutsMolluscs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsGluten)

1 packet

pork mince

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bunch

coriander

1 tub

oyster sauce

(ContainsGluten, MolluscsMay be presentCrustacea)

2 tub

sweet chilli sauce

2 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

¼ cup

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3120 kJ
Fat29.3 g
of which saturates11 g
Carbohydrate76 g
of which sugars14.3 g
Protein41.2 g
Sodium1960 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.