HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Bulgogi Pork Noodles
Sticky Bulgogi Pork Noodles

Sticky Bulgogi Pork Noodles

with Tenderstem® Broccoli, Green Beans and Peanuts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Bulgogi Pork Noodles in just 20 minutes for a delicious and speedy meal.

Allergens:PeanutEggCereals containing glutenSoya

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

80 grams

Green Beans

80 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts


240 grams

Pork Mince

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

150 grams

Bulgogi Sauce


15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3133 kJ
Energy (kcal)749 kcal
Fat28.0 g
of which saturates7.7 g
Carbohydrate84.8 g
of which sugars31.1 g
Protein37.7 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Halve, peel and thinly slice the onion. Trim the green beans and chop into thirds. 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 large frying pan on medium-high heat.
b) When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) Meanwhile, add the green beans and broccoli to the pan of boiling water.
b) Bring back up to the boil, then add the noodles. Simmer until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles and veg under cold water to stop the noodles sticking together and to keep the veg vibrant.


a) Once the pork mince has browned, drain and discard any excess fat. Season with salt and pepper.
b) Add the onion to the pan and cook, stirring, until soft and golden, 4-5 mins.
c) Stir in the garlic and cook for 1 min more.
d) Add the water for the sauce (see ingredients for amount), bulgogi sauce and soy sauce. Bring to a simmer and cook until slightly reduced, 30 secs.


a) Add the cooked noodles and veg to the pork.
b) Toss to coat and add a splash of water if you feel it needs it, then heat through until piping hot, 1-2 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.


a) When everything is ready, serve the bulgogi pork noodles in bowls.
b) Sprinkle the peanuts over the top to finish.