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Teriyaki Pork Mince Stir Fry

with Mangetout, Carrot and Egg Noodles
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
808 kcal
Protein
: 
39.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Mangetout

1 unit(s)

Carrot

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

240 grams

British Pork Mince

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

150 grams

Teriyaki Sauce

(Contains: Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)3380 kJ
Energy (kcal)808 kcal
Fat34.5 g
of which saturates11.3 g
Carbohydrate83.8 g
of which sugars30.8 g
Dietary Fibre8.1 g
Protein39.2 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles. Halve the mangetout widthways. Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot core. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and cook 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 boiling, add the noodles to the water 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 pop aside for now. Add a drizzle more oil (if needed) to the now empty pan and pop it back on medium-high heat. Add the mangetout, carrot and stir-fry until tender, 2-3 mins. Add the garlic and stir-fry for one min more.

5

Add the cooked mince back into the pan, along with the teriyaki sauce, water for the sauce (see ingredients for amount) and noodles. Mix together and allow it to cook until piping hot, 1-2 mins. TIP: Add a splash of water, if needed.

6

Once ready, transfer the teriyaki pork mince stir-fry to your serving bowls. Scatter over the peanuts and spring onion to finish (these can be left off for any little ones, if they prefer). Enjoy!

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