Roast Pork Belly & Umami Egg Noodles
with Bacon Bits & Veggies
A slippery, slurp-tastic noodle dish is coming right up, packed with all that umami goodness you know and love. Load it all up with bacon bits, sautéed veg and crispy pork belly and you'll be gladly making this one a weeknight regular!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Baby Spinach Leaves
1
Carrot
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
400 g
Slow-Cooked Pork Belly
1 packet
Sweet Chilli Sauce
1 packet
Trimmed Green Beans
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
vinegar (white wine or rice wine)
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place slow-cooked pork belly in a large heaptroof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!) • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat grill to high. Grill pork until skin is crackling (golden and crispy), 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, thinly slice carrot into half-moons. Halve trimmed green beans. Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and return to saucepan with a drizzle of olive oil. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce, vinegar and water.
• When pork belly has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Add diced bacon, trimmed green beans and carrot and cook, breaking up with a spoon, until golden, 4-6 minutes. • Add Asian BBQ seasoning and cook until fragrant, 1 minute. • Remove pan from heat and add cooked egg noodles, baby spinach leaves and umami mixture, tossing, until well combined. TIP: Add a splash of water if the noodles looks dry.
• Slice pork belly. • Divide umami egg noodles with bacon between bowls. Top with roast pork belly to serve. Enjoy!
