HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Pork Noodle Stir Fry
Teriyaki Pork Noodle Stir-fry

Teriyaki Pork Noodle Stir-fry

With Roasted Aubergine

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Allergens:EggCereals containing GlutenSoya

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pot(s)

Chinese Five Spice

1 unit(s)

Pak Choi

1 clove


1 unit(s)

Spring Onion

240 grams

Pork Mince

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

100 sachet

Teriyaki Sauce


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat18.1 g
of which saturates6.3 g
Carbohydrate72.2 g
of which sugars23.8 g
Protein33.7 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. b)Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. c)Pop the aubergine pieces onto a large baking tray. Drizzle with oil, sprinkle over the Chinese 5 spice and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast the aubergine on the top shelf until golden brown and soft, 18-20 mins, turning halfway through.


a) Bring a large pan of water to the boil with 1/4 tsp salt for the noodles. b) Trim the bok choy then thinly slice widthways. c)Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly.


a) Heat a drizzle of oil in a frying pan or wok on high heat. b) When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Drain off any excess fat if necessary.


a) Meanwhile, once the pan of water is boiling, add the noodles and cook until tender, 4 minutes. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. b) Set aside.


a) Stir the bok-choy and garlic into the pork mince, stir-fry until just soft, 1-2 mins. b) Stir in the teriyaki sauce and water (see ingredients for amount), ensuring everything is well coated. c) Add the noodles to the teriyaki mixture. Stir together and cook until everything is piping hot, 1-2 mins. d) Taste and add salt and pepper if you feel it needs it. Tip: Add a splash more water if the noodles look a little dry.


a) Serve the noodles in bowls. b)Top with the roasted aubergine and spring onion sprinkled on top. c) Serve the lime wedge on the side and enjoy!