Fragrant Hoisin Pork Noodles
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Fragrant Hoisin Pork Noodles

with Carrot, Onion, Green Beans and Peanuts

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes


serving amount

1 unit(s)


1 unit(s)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

240 grams

Pork Mince

80 grams

Green Beans

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

15 grams

Ginger Puree

32 grams

Hoisin Sauce

(Contains Soya)

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat34.7 g
of which saturates11.4 g
Carbohydrate85 g
of which sugars31.3 g
Protein39.8 g
Salt6.68 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Rolling Pin
Large Frying Pan
Medium Saucepan



a) Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. 

b) Halve and peel the onion. Chop into 2cm chunks. 

c) Crush the peanuts in the unopened sachet using a rolling pin.


a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once the pan is hot, add the pork mince, carrot and onion.

c) Fry until the mince has browned and the veg has softened, 8-10 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) While the pork and veg cook, boil a full kettle.

b) Meanwhile, trim the green beans, then cut into thirds. 

c) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil. Add the green beans and noodles and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.


a) Once the mince has browned and the veg is tender, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir the ginger paste into the pan and fry until fragrant, 1 min.

c) Stir in the hoisin sauce, ketjap, soy and water for the sauce (see pantry for amount).

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.


a) Stir the cooked noodles and beans into the sauce.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if you feel it needs it.


a) Share the noodles, pork and veg between your serving bowls.

b) Sprinkle over the peanuts to finish.