Teriyaki Pork Mince Stir-Fry
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Teriyaki Pork Mince Stir-Fry

Teriyaki Pork Mince Stir-Fry

with Mangetout, Carrot, Egg Noodles and Peanuts

This Teriyaki Pork Mince Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Soya
Peanut
Egg
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 Time20 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150

Teriyaki Sauce

(Contains Soya)

1

Garlic Clove

25

Salted Peanuts

(Contains Peanut May contain Nuts)

1

Spring Onion

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240

Pork Mince

80

Mangetout

1

Carrot

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)822 kcal
Energy (kJ)3439 kJ
Fat35.6 g
of which saturates11.5 g
Carbohydrate83.1 g
of which sugars31.8 g
Protein41 g
Salt5.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Peeler
Medium Saucepan
Grill Pan
Pan
Colander
Bowl

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin. Set both aside for garnishing later.

Fry the Mince
2

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

Cook the Noodles
3

Meanwhile, when your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Bring on the Veg
4

Once the mince has browned, transfer it to a bowl and set aside for now.
Pop the (now empty) pan on medium-high heat with a drizzle more oil if needed.
Once hot, add the mangetout and carrot and stir-fry until tender, 2-3 mins. Add the garlic and stir-fry for 1 min more.

Sauce Things Up
5

Add the mince back into the pan along with the teriyaki sauce, water for the sauce (see ingredients for amount) and cooked noodles.
Mix to coat everything well and cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

Serve
6

When ready, share the teriyaki pork mince stir-fry between your bowls.
Scatter over the peanuts and spring onion to finish for those who'd like them.
Enjoy!