Add colourful veggies to a quick noodle stir-fry for maximum flavour. With a scattering of coriander and a squeeze of lime to bring the meal together, this dinner is oodles of fun!
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/ Serving 4 people
/ Serving 4 people
Southeast Asian Spice Blend(May be present Gluten)
oyster sauce(ContainsGluten, Molluscs)
Bring a medium saucepan of water to the boil. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the capsicum. Trim and halve the snow peas. Roughly chop the Asian greens. Roughly chop the coriander. Zest the lime, then slice 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.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the ginger, garlic, Southeast Asian spice blend, lime zest and a pinch of salt and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
In a small bowl, combine the oyster sauce, soy sauce, the water and honey.
Return the frying pan or wok to a high heat and add a drizzle of olive oil. Add the capsicum and cook until softened, 3-4 minutes. Add the snow peas and Asian greens and cook until wilted and just tender, 1 minute. Add the oyster sauce mixture to the pan and stir through until well coated. Add the pork and noodles to the pan. Toss to coat and heat through, 1 minute.
Divide the sweet soy pork noodles between bowls. Add a squeeze of lime juice and garnish with coriander.