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

Sticky Bulgogi Pork Udon 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 Udon Noodles in just 20 minutes for a delicious and speedy meal.

Allergens:PeanutCereals 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

25 grams

Salted Peanuts


2 unit(s)

Garlic Clove

240 grams

Pork Mince

300 grams

Udon Noodles

(ContainsCereals containing gluten)

150 grams

Bulgogi Sauce


15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3158 kJ
Energy (kcal)755 kcal
Fat27.0 g
of which saturates8.0 g
Carbohydrate88 g
of which sugars31.0 g
Protein37 g
Salt3.1 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 red onion. Trim the green beans and chop into thirds. Halve the Tenderstem® broccoli 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. Season with salt and pepper 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) Simmer until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the veg under cold water to keep them vibrant.


a) Once the pork mince has browned, drain and discard any excess fat.
b) Add the onion to the pork and stir together. Cook until the onion is golden, 4-5 mins, then stir in the garlic and cook for 1 min.
c) 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 udon noodles and veg to the pan with the pork.
b) Toss to coat and add a splash of water if you feel it needs it, then heat through until piping hot, 3-4 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 piping hot, serve the noodles in bowls.
b) Sprinkle the peanuts over the top to finish. Enjoy!