Super Quick Bulgogi Pork Noodles
with Mushrooms and Sesame Seeds
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.
Ingredients
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
1 sachet(s)
Thai Style Spice Blend
120 grams
Coleslaw Mix
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pork mince, mushrooms, Thai style spice mix (add less if you'd prefer things milder) and coleslaw mix, 5-6 mins.
- Break up the mince as it cooks.
- Meanwhile, pour the hot water into a saucepan with 0.25 salt.
- Boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Drain the fat from the pork.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Stir in the bulgogi, soy and ketchup (see pantry).
- Add the noodles. Toss to coat.
- Heat up, 1-2 mins.
- Taste and season if needed.
- Add a splash of water if needed.
- Share your bulgogi noodles between the serving bowls.
- Sprinkle over the sesame seeds.
Enjoy!
