Sticky Bulgogi Pork Noodles
with Tenderstem and Green Beans
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
80
Green Beans
80
Tenderstem® Broccoli
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
2
Garlic Clove
240
British Pork Mince
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
100
Bulgogi Sauce
(Contains: Soya)
1
Chilli Flakes
Red Chilli Flakes
Not included in your delivery
7500
Water
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp of salt. b) Halve, peel and thinly slice the onion. Trim the green beans and chop into 3 pieces. Halve the tenderstem widthways, peel and grate the garlic (or use a garlic press). c) Roughly chop the peanuts.
a) Heat a drizzle of oil in a frying pan on medium-high heat. b) When the oil is hot, add the pork mince. Season with salt and pepper and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks.
a) Meanwhile, add the noodles and broccoli to the pan of boiling water. b) Simmer until both are tender, 4 mins. c) Once cooked, drain in a colander. TIP: Run the noodles and broccoli under cold water to stop them noodles sticking together and to keep the broccoli vibrant.
a) Once the pork mince has browned, add the onion and green beans to the pan and stir together. b) Cook until the veg is tender, 4-5 mins then stir in the garlic and cook for 1 minute. c) Add the water (see ingredients for amount) and the bulgogi sauce. Bring to a simmer and cook until slightly reduced, 30 seconds.
a) Add the noodles and broccoli to the pan with the pork and veg. b) Toss to coat and add a splash of water if you feel it needs it, heat through until piping hot, 1-2 mins. c) Taste and add salt and pepper if you feel it needs it.
a) Serve the noodles in bowls. b) Sprinkle the chill flakes (add less if you don't like heat!) and peanuts on top and enjoy!
