This saucy noodle number puts a hearty, soupy twist on a pork stir-fry. Moreish pork mince and veggies are coated in a mouth-watering sweet chilli and coconut sauce, then topped with a sprinkling of crispy shallots for extra crunch.
Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
Finely grate the garlic and ginger. Thinly slice the carrot (unpeeled) into half-moons. Cut the courgette into batons. Thinly slice the capsicum. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the coconut cream, ginger, sweet chilli sauce and soy sauce. Set aside. Bring a large saucepan of water to the boil.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the carrot, courgette and capsicum unitl tender, 6-7 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.
While the pork is cooking, cook the udon noodles in the boiling water until softened, 2 minutes. Drain and refresh under cold water.
TIP: Use a fork to help separate the noodles!
Return the veggies to the frying pan with the pork, then add the cooked noodles. Add the sweet chilli mixture, stir, then simmer until thickened, 2-3 minutes. Remove from the heat, then stir through the lemon zest and a squeeze of lemon juice.
Thinly slice the spring onion. Divide the saucy sweet chilli pork noodles between bowls. Garnish with the spring onion and crispy shallots. Serve with any remaining lemon wedges.