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Szechuan Pork Noodles

with Pak Choi

Family Friendly
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

1 sachet(s)

Szechuan Paste

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

10 grams


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

Pork Mince

120 grams

Coleslaw Mix

Not included in your delivery

1.5 tbsp


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2898 kJ
Energy (kcal)693 kcal
Fat27.4 g
of which saturates10.1 g
Carbohydrate75.4 g
of which sugars21.2 g
Protein36 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Saucepan
Large Frying Pan



a) Boil a full kettle.

b) Meanwhile, trim the pak choi, then thinly slice widthways.

c) Peel and grate the garlic (or use a garlic press).

d) In a small bowl, combine the Szechuan paste, soy sauce, rice vinegar, cornflour, honey and water for the sauce (see pantry for both amounts). Whisk until smooth. Set aside.


a) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.


a) Heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Add the garlic, pak choi and coleslaw to the pork. Stir-fry, 1-2 mins.

b) Next, stir in szechuan sauce mixture.

c) Bring to the boil and simmer until thickened slightly, 2-3 mins.


a) Add the cooked noodles to the pan and toss to coat in the sauce.

b) Simmer until piping hot, 1-2 mins. Remove from the heat.

c) Add a splash of water if it's a little thick.


a) Share the noodles between your bowls.