Weeknight Fragrant Hoisin Pork Noodles
with Carrot, Onion, Green Beans and Peanuts
- Peanut
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Nuts
Perfect for a midweek meal, these Weeknight Fragrant Hoisin Pork Noodles can be on your table in less than 25 minutes. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Onion
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts)
240 grams
British Pork Mince
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
15 grams
Ginger Puree
30 grams
Hoisin Sauce
(Contains: Soya)
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.
b) Halve and peel the onion. Chop into 2cm chunks.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the pork mince, carrot and onion.
c) Fry until the mince has browned and the veg has softened, 8-10 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the pork and veg cook, boil a full kettle.
b) Meanwhile, trim the green beans, then cut into thirds.
c) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the green beans and noodles and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir the ginger puree into the pan and fry until fragrant, 1 min.
c) Stir in the hoisin sauce, ketjap, soy and water for the sauce (see pantry for amount).
d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Stir the cooked noodles and beans into the sauce.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if you feel it needs it.
a) Share the noodles, pork and veg between your serving bowls.
b) Sprinkle over the peanuts to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-umami sauce is a highlight for many, with the peanuts adding a satisfying crunch; some find the dish a little sweet or salty, so consider using slightly less sauce if you prefer a more balanced flavour.
- Ease of prep: This is a genuinely quick and straightforward weeknight cook, with most of the dish coming together in one pan in well under 30 minutes.
- Suggestions: Adding extra vegetables such as peppers, kale, or broccoli works well to bulk out the dish; a pinch of chilli can lift the flavour if you like a little heat, and some find a small amount of garlic a welcome addition.
- Next-day meals: Leftovers reheat well the following day, making this a handy option for a quick lunch.
- Portions: Portion size is generally considered generous, though some felt the ratio of pork to noodles could be improved with a little extra mince.
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