Vietnamese Pork & Konjac Noodles
with Sesame Veggies & Peanuts
- Gluten
- Molluscs
- Wheat
- Sesame
- Peanuts
- Soy
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. A combo of three sauces - oyster, sweet chilli, and soy - creates a sweet and savoury base, which the juicy pork mince and slippery noodles soak up wonderfully. The peanuts add extra crunch and nuttiness to complement the sesame seeds. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
zucchini
1
carrot
1 clove
garlic
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
konjac noodles
1 packet
ginger paste
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
pork mince
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
Asian greens
Not included in your delivery
olive oil
2 tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy;)
1 tsp
soy sauce (for the veg)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Roughly chop Asian greens. Thinly slice zucchini and carrot into half-moons. Finely chop garlic. • In a small bowl, combine oyster sauce, sweet chilli sauce and the soy sauce (for the sauce). • Drain and rinse konjac noodles, then set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste, garlic, mixed sesame seeds and the soy sauce (for the veg). Cook until fragrant and greens are wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork mince, breaking up with a spoon, until cooked through, 5-6 minutes. • Remove pan from heat. Add the oyster sauce mixture, konjac noodles and sesame veggies. Toss well to combine and heat through.
• Divide Vietnamese pork and konjac noodles between bowls. • Top with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavour, though some found it bland. Adding finely sliced chilli or kecap manis could boost taste.
- Ease of prep: Customers appreciated the quick, one-pan cooking process. It was easy to make and felt restaurant-quality.
- Suggestions: Several suggested increasing the noodle quantity and reducing pork. Consider adding extra chilli or sweet soy sauce for more flavour.
- Portions: Some found the meal light; others wanted more noodles to balance the meat and soak up sauce.
- Noodles: Opinions on konjac noodles varied; some loved them, while others found the texture too thin or chewy.
