Chinese-Style Pork & Udon Noodles
with Baby Broccoli, Asparagus and Crispy Shallots
Colourful veggies and flavourful pork combine for a fuss-free stir-fry packed with personality. Don't forget a scattering of tasty crispy shallots for that unique crunch!
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
2
Garlic
1 sachet
Crispy Shallots
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
250 g
Pork Mince
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1
Asparagus
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1
Baby Broccoli
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
2 tbs
water
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. Trim ends of asparagus. Trim baby broccoli and chop into thirds. • In a small bowl, combine sweet chilli sauce, the soy sauce, sesame oil blend (see ingredients) and the water. Little cooks: Take the lead by combining the sauces!
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, asparagus and baby broccoli, tossing occasionally, until tender, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic and sweet soy seasoning until fragrant, 1 minute. • Add sauce mixture, cooked veggies and noodles to the pork, tossing to combine, 1 minute. TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style pork noodles between bowls. • Top with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots.
