Szechuan Style Pork Noodles
with Mushrooms
Looking for a quick and tasty midweek dinner option? Try cooking up our Szechuan Style Pork Noodles in just 20-25 minutes for a delicious and speedy meal.
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
2 unit(s)
Garlic Clove
240 grams
Pork Mince
180 grams
Sliced Mushrooms
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Szechuan Paste
(Contains Soya)
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the pork mince and sliced mushrooms.
c) Fry until the mince has browned and the mushrooms are cooked, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 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) 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.
b) Add the garlic and fry for 1 min more.
c) Add the Szechuan paste, ketjap manis and soy sauce.
d) Simmer until thickened slightly, 2-3 mins.
a) Stir the cooked noodles into the sauce.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if the sauce is looking a little too thick.
a) Share your Szechuan pork noodles between your serving bowls.
Enjoy!
