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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
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!
