Teriyaki Pork Noodle Stir-Fry
with Mushrooms
.
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.
Ingredients
1
Pak Choi
1
Garlic Clove
1
Spring Onion
120
Sliced Mushrooms
240
Pork Mince
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
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 and thinly slice the spring onion.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once the oil is hot, add the mushrooms and stir-fry until starting to brown, 3-4 mins.
a) Add the pork mince to the mushrooms and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle. c) TIP: Drain off any excess fat if necessary.
a) Once the pan of water is boiling, add the noodles and cook until tender, 4 minutes. b) Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. c) 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) Scatter the spring onion on top. c) Enjoy!
