Pulled Pork Noodle Wok
with stir-fried veg
The wok is a utensil that has, for centuries, been utilised in Chinese cuisine. Not quite the same as a frying pan, its bowl-like shape makes it especially suited to stir-frying, so if you've got one at home, use yours to make this tasty noodle dish.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Egg
•Wheat
•Soya
•Sesame
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
1 unit(s)
Courgette
1 unit(s)
Shallot
1 unit(s)
Bell Pepper
150 grams
Egg Noodles
(Contains Egg, Wheat)
300 grams
Pulled Pork
1 unit(s)
Ginger
2 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2624 kJ
Energy (kcal)627 kcal
Fat12.8 g
of which saturates4.1 g
Carbohydrate87.3 g
of which sugars27.5 g
Dietary Fiber0 g
Protein43.4 g
Cholesterol0 mg
Salt4.56 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Sieve
•Grater
•Aluminum Foil
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the contents of the pork packaging into an oven dish.
- Cover with aluminium foil and cook for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Boil a large pot of salted water for the noodles.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the courgette, then halve lengthways. Slice widthways into ½ cm thick pieces.
- Halve, peel and thinly slice the shallot.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the shallot, courgette and pepper to the pan.
- Fry until softened, stirring occasionally, 6-8 mins.
4
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
5
- When the pork is ready, pour the excess liquid from the oven dish into a bowl.
- Use two forks to shred the pork while still in the oven dish.
- Add the pork, 2 tbsp of the reserved pork cooking liquid (per 2P), ginger and garlic to the pan.
- Cook for 1-2 mins more. Season to taste with pepper.
- Remove the pan from the heat, then add the noodles, sweet Asian sauce, hoisin sauce and soy sauce. Toss to coat and warm through the noodles, 1 min.
6
- Divide the pulled pork and veg noodles between plates.
