Teriyaki Pork Stir-Fry
with Noodles, Green Beans and 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
150 grams
Green Beans
1 unit(s)
Garlic Clove
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
b) Trim the green beans, then cut into thirds.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once 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. It's cooked when no longer pink in the middle.
a) Add the mushrooms to the pork and stir-fry until starting to brown, 3-4 mins.
a) Once your pan of water is boiling, add the noodles and green beans cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Add the garlic to the pork mince. Stir-fry for 1-2 mins.
b) Stir in the teriyaki sauce and water for the sauce (see pantry for amount), ensuring everything's well coated.
c) Add the cooked noodles and green beans to the teriyaki pork. Stir together and cook until everything is piping hot, 1-2 mins.
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 pork noodles between your bowls.
c) Enjoy!
