Speedy Japanese-Style Pork and Ramen Noodle Stir-Fry
with Roasted Peanuts
The most clever bit of this delicious porky noodle dish? The dried red capsicum flakes, which give a depth of flavour and smokiness similar to dried chilli flakes, without any spice.
Always refer to the product label for the most accurate ingredient and allergen information.
1 knob
ginger
2 clove
garlic
2 bunch
Asian greens
1 packet
roasted peanuts
(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)1 packet
sesame seeds
(ContainsSesameMay be present Tree Nuts, Milk, Soy, Gluten, Peanuts)1 sachet
hoisin sauce
(ContainsSesame, Soy)⅔ packet
ramen noodles
(ContainsGlutenMay be present Soy, Egg)1 packet
pork mince
1 bag
shredded white cabbage
1 sachet
red capsicum flakes
Not included in your delivery
olive oil
2.5 tbs
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)1 tsp
brown sugar
½ tsp
sesame oil
(ContainsSesame)2 tbs
water
Bring a medium saucepan of water to the boil. Peel and finely grate the ginger. Peel and finely grate the garlic. Roughly chop the Asian greens. Roughly chop the roasted peanuts.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
In a medium bowl, combine the toasted sesame seeds, hoisin sauce, soy sauce, brown sugar, sesame oil, red capsicum flakes and water (check ingredients list for the amount). Set aside. TIP: Red capsicum flakes are made from dried red capsicums. They are similar to chilli flakes, but without the heat!
Add the ramen noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until soft. Note: Be sure to add the correct amount of noodles so that your dish is perfectly balanced, just the way we planned it. Drain and return to the saucepan. TIP: Drizzle with olive oil to prevent the noodles from sticking.
While the noodles are cooking, return the large frying pan to a medium-high heat and add a drizzle of olive oil. Once hot, add the pork mince and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the shredded white cabbage, ginger and garlic and stir-fry for 3 minutes, or until softened and fragrant. Add the Asian greens and cook for 1 minute, or until wilted. Add the hoisin sauce mixture and the ramen noodles and stir to coat in the sauce.
Divide the hoisin pork noodles between bowls and sprinkle over the roasted peanuts.