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: 1 packet Green Beans; 1 packet Egg Noodles; 350 g Slow-Cooked Pork Belly; 2 Garlic; 1 packet Oyster Sauce; 1 packet Sweet Chilli Sauce; 1 sachet Chilli Flakes; 1 packet Asian Greens; 1 drizzle olive oil; 1.5 tbs soy sauce; 2 tbs water; 1 tsp vinegar (white wine or rice wine)

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!

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green Beans

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

350 g

Slow-Cooked Pork Belly

Garlic

1 packet

Oyster Sauce

(Contains: Gluten, Wheat, Molluscs;)

1 packet

Sweet Chilli Sauce

1 sachet

Chilli Flakes

1 packet

Asian Greens

Not included in your delivery

1 drizzle

olive oil

1.5 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

2 tbs

water

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Calories1040 kcal

Energy (kJ)4350 kJ

Fat67.9 g

of which saturates27.7 g

Carbohydrate69 g

of which sugars14.6 g

Dietary Fibre14.7 g

Protein39.6 g

Sodium2660 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

• Boil the kettle. Preheat oven to 240ºC/220ºC 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 crackling (golden and crispy), 15-25 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.
• Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, until tender, 3-4 minutes. Add Asian greens and garlic and cook, stirring, until just wilted, 1 minute.
• Reduce heat to low, then add 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 egg noodles and green veggies between bowls.
• Top with Thai-style crispy pork.
• Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!