Soy and Scallion Pork Noodles
with pak choi and coriander
Soy sauce and scallions—two staples of Asian cuisine—play an important role in this pork noodle dish. The soy sauce brings the essential element of umami while the scallions add brightness and crunch.
Tags:
Climate Conscious
•Calorie Smart
•One Pan
•Quick
•Optional Spice
Allergens:
Wheat
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains Wheat)
2 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
5 grams
Coriander
250 grams
Irish Pork Mince
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2234 kJ
Energy (kcal)534 kcal
Fat16.2 g
of which saturates5.6 g
Carbohydrate62.3 g
of which sugars13.9 g
Dietary Fiber0 g
Protein34.5 g
Cholesterol0 mg
Salt3.41 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
•Grater
Cooking Steps
1
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed and finely chop.
- Trim and thinly slice the scallion.
- Trim the pak choi then chop widthways into small pieces.
2
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the pork mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
- When the pork is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice).
- Cook until the veg is softened, 2-3 mins.
3
- Add the pak choi to the pan.
- Stir-fry until just softened, 3-4 mins.
4
- Stir in the ketjap manis and soy sauce and allow to warm through.
- Season to taste with salt and pepper.
- Roughly chop the coriander (stalks and all).
TIP: Add a splash of water if the sauce becomes too thick.
5
- Carefully separate the noodles.
- Add to the pan and gently toss to coat in the sauce and warm through, 1-2 mins.
6
- Share the noodles between bowls.
- Garnish with the chopped coriander.
