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

Teriyaki Pork Mince Stir-Fry

with Mangetout, Carrot, Egg Noodles and Peanuts

Anushka Magan
Anushka MaganPublished on August 30, 2022

This Teriyaki Pork Mince Stir-Fry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

80

Mangetout

1

Garlic Clove**

1

Carrot

1

Spring Onion

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

240

British Pork Mince

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

150

Teriyaki Sauce

(Contains: Soya)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)3345 kJ
Energy (kcal)800 kcal
Fat34.5 g
of which saturates11.1 g
Carbohydrate81.6 g
of which sugars30.7 g
Protein39.8 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Garlic Press
Peeler
Large Frying Pan
Colander
Bowl

Cooking Instructions and Tips

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

Once 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 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 is 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 pantry 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!

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