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Sweet & Sticky Pork Noodles

Sweet & Sticky Pork Noodles

with Roasted Cashews

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Sticky and sweet kecap manis is just the thing for this flavoursome Asian pork mince. We’ve kept the rest of your bowl packed full of fresh flavours, with spring onion, green beans and coriander. The crowning jewel of these rice noodles is roasted cashew nuts, adding a perfect crunch to an easy weeknight stunner.

Allergens:GlutenSoySulphitesTree NutsFish

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

pork mince

1 bunch

spring onions

2 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

2 clove

garlic

⅔ packet

rice stick noodles

1 packet

green beans

½

long red chilli

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bunch

coriander

Not included in your delivery

olive oil

2 tbs

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat30.1 g
of which saturates6.9 g
Carbohydrate72.7 g
of which sugars17.6 g
Dietary Fibre0 g
Protein39 g
Cholesterol0 mg
Sodium944 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Kettle
Bowl
Large Bowl
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a full kettle of water to the boil. Finely slice the spring onion. Peel and crush the garlic. Trim the ends of the green beans and chop in half. Deseed and finely slice the long red chilli (if using). TIP: Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actualy the hottest part! Leave it in for an extra kick. Pick the coriander leaves.

2

In a medium bowl, combine the pork mince, the spring onion, ½ of the garlic and ½ of the kecap manis. Season with a pinch of salt and pepper and set aside to marinate.

3

Add the rice stick noodles to a large bowl and pour over enough boiling water to completely cover the noodles. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Soak for 8-10 minutes. In the last 2 minutes of noodle cooking time, add the green beans to the bowl. Reserve 2 tbs of the cooking water, drain the noodles and beans, and return to the bowl.

4

While the noodles are soaking, add a drizzle of olive oil to a medium frying pan over a medium-high heat. Add the marinated pork mince and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Transfer to a plate.

5

Return the pan to a medium-high heat, add another drizzle of olive oil and the long red chilli (if using) and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the roasted cashews and cook for 1 minute, or until golden. Add the fish sauce, the remaining kecap manis and the reserved cooking water. Stir in the cooked rice noodles and the green beans to coat in the sauce, and then add the pork mince and stir through.

6

Divide the sweet and sticky pork noodles between bowls and sprinkle over the coriander.