Double Peanut Pork Noodles & Stir-Fried Veggies
with Chilli Flakes
Slippery egg noodles taste even better when they have an equally tasty sauce to pair with. Tonight, we've treated you to a peanutty Thai sauce, which coats the juicy pork mince and slurptastic noodles wonderfully. You can thank us later!
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 packet
Green Beans
500 g
Pork Mince
1 sachet
Chilli Flakes
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1
Lime
1
Baby Broccoli
1
Carrot
1 sachet
Satay Seasoning
(May be present: Soy.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.
• While udon is cooking, thinly slice carrot and zucchini into half-moons. Trim green beans. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a bowl. • Meanwhile, in a small bowl, combine peanut butter, oyster sauce, the water, brown sugar and vinegar, until smooth.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince and Asian BBQ seasoning, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, return veggies to pan and sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
• Divide peanut pork and veggie udon stir-fry between bowls. • Top with chilli flakes (if using) to serve. Enjoy!
