Sriracha Pork Noodles
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Sriracha Pork Noodles

Sriracha Pork Noodles

with Bok Choy and Sesame

We love good Sriracha Pork Noodles and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
•Soya
•Egg

The quantities provided above are averages only.

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 Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

15

Sesame Seeds

2

Sriracha Sauce

50

Pad Thai Paste

50

Soy Sauce

(Contains Cereals containing gluten, Soya)

½

Star Anise

2

Pak Choi

2

Garlic Clove

1

Spring Onion

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240

British Pork Mince

½

Ginger

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kcal)569 kcal
Energy (kJ)2381 kJ
Fat18 g
of which saturates6 g
Carbohydrate63 g
of which sugars13 g
Protein38 g
Salt6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grill Pan
•Medium Saucepan
•Knife

Instructions

1

Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and halve the bok choy lengthways then thinly slice widthways. Trim and thinly slice the spring onion.

2

Bring a saucepan of water up to the boil with a pinch of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve and drizzle with oil to prevent them from sticking together. Meanwhile, heat a large frying pan over medium heat (no oil!) and add the sesame seeds. Cook, stirring regularly, until golden, 2-3 mins (no oil!). TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl but don't wash the pan.

3

Drizzle some oil into the now empty pan over high heat. Once hot, add the pork mince and star anise, break up the pork with a wooden spoon as it cooks. Cook until the pork is browned all over, 5-6 mins. Add the bok choy, ginger, garlic and half the spring onion and stir-fry for 2 mins. IMPORTANT: Wash your hands after handling raw meat.

4

Add the sriracha, soy sauce and pad thai paste to the pork with the water (see ingredients for amount), mix well and simmer for 2-4 mins.Tip: add a little less sriracha if you don’t like it too spicy. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Don't forget to remove the star anise!

5

Add the cooked noodles to the pan and combine everything together well. Heat through making sure everything is piping hot. Taste and add salt or pepper if needed.

6

Divide between bowls and scatter over the remaining spring onion and sesame seeds. Enjoy!