HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSriracha Pork Noodles
Sriracha Pork Noodles

Sriracha Pork Noodles

with Bok Choy and Sesame Seeds

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Tags:SpicyUnder 600 calories
Allergens:Cereals containing glutenEggSesameSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

½ piece


2 unit(s)

Pak Choi

1 unit(s)

Spring Onion

2 pack(s)


(ContainsCereals containing gluten, Egg)

1 pot(s)

Sesame Seeds


250 grams

Pork Mince

½ unit(s)

Star Anise

1 sachet


1 sachet

Pad Thai Paste

(ContainsCereals containing gluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate60 g
of which sugars11.0 g
Protein34 g
Salt2.14 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


Add the sriracha 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!


Add the cooked noodles to the pan and toss to coat, heat through making sure everything is piping hot. Taste and add salt or pepper if needed.


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