Double Coconut Katsu Pork & Veggie Egg Noodles
with Spring Onions- Gluten(Wheat)
- Eggs
- Soy
- Gluten
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
You’ll be off to visit your happy place when you get a taste of this dish. Pork mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with egg noodles to help slurp up all that sauce! *We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
green beans
½ bunch
baby broccoli
1 packet
Egg Noodles
(Contains: Gluten(Wheat), Eggs; )
2 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains: Gluten(Wheat), Soy; )
1 packet
Katsu Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
coconut milk
1 sprig
spring onion
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim green beans and baby broccoli (see ingredients) and slice into thirds. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 5-6 minutes (cook in batches if your pan is getting crowded). • Add sweet soy seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add the egg noodles and stir to combine. Season with salt and pepper.
• Divide katsu pork and veggie egg noodles between bowls. • Garnish with spring onion and tear over coriander to serve. Enjoy!
