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Teriyaki Pork Mince Stir-Fry

Teriyaki Pork Mince Stir-Fry

with Mangetout, Carrot, Egg Noodles and Peanuts

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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:SoyaPeanutEggCereals 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 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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Teriyaki Sauce

(ContainsSoya)

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(ContainsPeanut)

1 unit(s)

Spring Onion

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

240 grams

Pork Mince

80 grams

Mangetout

1 unit(s)

Carrot

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2954 kJ
Energy (kcal)706 kcal
Fat25.1 g
of which saturates7.5 g
Carbohydrate81.6 g
of which sugars30.4 g
Protein37.5 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Grater
Garlic Press
Peeler
Frying Pan
Pan
Colander
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!