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Sweet & Sticky Pork Rice Noodles

Sweet & Sticky Pork Rice Noodles

with Cashew Vegetable Toss

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Sticky and sweet kecap manis is just the thing for these Asian pork noodles. 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.

Tags:Egg FreeHigh ProteinLactose free
Allergens:GlutenSoySulphitesTree NutsFishSesame

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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

pork mince

1 bunch

spring onions

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 clove

garlic

⅓ packet

rice stick noodles

1 bag

green beans

1 unit

long red chilli

1 packet

roasted cashews

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

1 bunch

coriander

Not included in your delivery

tbs

olive oil

1 tbs

fish sauce

(ContainsFish)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

1 tsp

sesame oil

(ContainsSesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat26.5 g
of which saturates6.7 g
Carbohydrate72 g
of which sugars17.5 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium834 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
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 actually the hottest part! If you like heat, leave it in for an extra kick. Pick the coriander leaves.

2

In a medium bowl, combine the pork mince, the spring onion, 1/2 of the garlic and 1/2 of the kecap manis. Season with a pinch of salt and pepper and mix well. Set aside.

3

Add the rice stick noodles (use the suggested amount) 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 add the green beans. Reserve 2 tbs of the cooking water, drain and return to the bowl.

4

While the noodles are soaking, heat a drizzle of olive oil in 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 heat and add the remaining garlic, the roasted cashews, the green beans and the long red chilli and cook for 1-2 minutes, or until fragrant. TIP: Some like it hot but if you don't just hold back on the chilli. Add the fish sauce, the soy sauce, the sesame oil, the remaining kecap manis and the reserved cooking water. Add the cooked rice noodles and stir through until well combined. Return the pork mince to the pan and toss together until well combine.

6

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