Thai-Style Crispy Pork & Egg Noodles

Name: Thai-Style Crispy Pork & Egg Noodles with Oyster Sauce & Green Veggies
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet slow-cooked pork belly; 1 packet egg noodles; 2 clove garlic; 1 bag Asian greens; 1 bag Trimmed Green Beans; 1 packet oyster sauce; 1 packet sweet chilli sauce; 1.5 tbs soy sauce; 2 tbs water; 1 pinch chilli flakes

with Oyster Sauce & Green Veggies

Get up to $200 off!

Delicious and here to stay, our crispy pork belly is oozing with flavour in every bite. Pile it high on a bed of egg noodles and oyster sauce-laced greens. All that's left to do is to grab your chopsticks to get dinner started!

Tags:

Climate Superstar

Allergens:

Eggs

•Gluten

•Wheat

•Molluscs

•Soy

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

2 clove

garlic

1 bag

Asian greens

1 bag

Trimmed Green Beans

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

sweet chilli sauce

1 pinch

chilli flakes

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

2 tbs

water

Nutritional Values

Energy (kJ)3766 kJ

Fat54 g

of which saturates22.9 g

Carbohydrate68 g

of which sugars13.6 g

Protein35.5 g

Sodium2457 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!

• When the pork has 20 minutes remaining, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. • Meanwhile, finely chop garlic and roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing, until tender, 3-4 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted, 1 minute. • Reduce heat to low, then stir in oyster sauce, sweet chilli sauce, the soy sauce and water and cook until slightly thickened, 1 minute. • Remove from heat, then stir through cooked noodles, until combined.

• Slice pork. • Divide Thai-style noodles and greens between bowls. Top with crispy pork. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!