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Teriyaki Pork Stir-Fry

Teriyaki Pork Stir-Fry

with Noodles, Pak Choi and Mushrooms

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This delicious Teriyaki Pork Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesRapid
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

240 grams

Pork Mince

120 grams

Sliced Mushrooms

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

150 grams

Teriyaki Sauce

(ContainsSoya)

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)2561 kJ
Energy (kcal)612 kcal
Fat18.1 g
of which saturates6.3 g
Carbohydrate77.3 g
of which sugars26.7 g
Protein34.1 g
Salt4.91 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Frying Pan
Sieve
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) Trim the pak choi, then thinly slice widthways.
c) Peel and grate the garlic (or use a garlic press).

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the pork mince and fry until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

3

a) Add the mushrooms to the pork and stir-fry until starting to brown, 3-4 mins.

4

a) Once the pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
b) Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. Set aside.

5

a) Stir the pak choi and garlic into the pork mince. Stir-fry until just soft, 1-2 mins.
b) Stir in the teriyaki sauce and water for the sauce (see ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles to the teriyaki mixture. Stir together and cook until everything is piping hot, 1-2 mins.

6

a) When the stir-fry is ready, taste and season with salt and pepper if needed. Add a splash more water if it's a little dry.
b) Serve your teriyaki noodles in bowls. Enjoy!