Crispy Sweet-Soy Pork Strips
with Flat Noodles & Tangy Caramelised Sauce
- Soy
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- May contain traces of allergens
Make way for this flavour sensation, make way! Nothing is going to stop this dish until it reaches your table. An unbeatable caramelised sauce is the superstar tonight, with ribbons of noodles and sweet-soy pork strips drizzled over in all its tasty glory. It will be a marvel at dinnertime. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1
carrot
1 bunch
Asian Greens
½ tin
Baby Corn Spears
1 packet
pork loin steaks
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
flat noodles
(Contains: Gluten(Wheat), Eggs; )
1 packet
ginger paste
1 pinch
chilli flakes
1 bag
herbs
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1 drizzle
rice wine vinegar
2 tbs
brown sugar
1 tsp
fish sauce
(Contains: Fish; )
2 tsp
soy sauce
(Contains: Soy, Gluten; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of water to the boil. • Finely chop garlic. Thinly slice carrot into sticks. Roughly chop Asian greens. Drain baby corn spears (see ingredients). • Cut pork loin steaks into 1cm strips.
• In a medium bowl, combine pork strips, a drizzle of olive oil and sweet soy seasoning. Add the plain flour and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Transfer to a paper towel-lined plate.
• Cook flat noodles in boiling water over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and baby corn spears, tossing until tender, 4-5 minutes. • Add Asian greens, garlic and ginger paste and cook until fragrant, 1 minute. • Add drained noodles and a drizzle of rice wine vinegar and toss to combine. Season with salt and pepper, then transfer to a bowl.
• Return the frying pan to medium-high heat. Add the brown sugar, fish sauce, soy sauce, the water and a pinch of pepper. • Bring to the boil and reduce heat to medium-low. Simmer sauce until reduced and slightly thickened, 3-4 minutes.
• Divide veggies and noodles between bowls. Top with crispy sweet-soy pork and drizzle over tangy caramelised sauce. • Garnish with chilli flakes (if using) and tear over herbs to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The crispy pork and caramelised sauce were highlights, though some found the noodles bland without thorough mixing.
- Ease of prep: Quick and simple to prepare, but a few found the multiple steps and ingredients a bit fiddly.
- Suggestions: Consider tossing the pork in the sauce at the end for extra flavour; use less rice wine vinegar to avoid overpowering tanginess.
- Portions: Generally satisfying for two, with some noting it could stretch to three servings.
