Easy As Sweet Soy Beef & Pork Noodle Stir-Fry
with Asparagus- Wheat
- Gluten
- Sesame
- Soy
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
Meet your new weeknight favorite! Juicy beef & pork mince mingles with egg noodles, baby broccoli and a luscious sweet soy glaze that hits all the right notes - savoury, sweet and utterly addictive. Quick to cook and big on flavour, this stir-fry turns your kitchen into a sizzling, saucy adventure. Dinner just got an upgrade! *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card*
Ingredients
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
250 g
Beef & Pork Mince
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Asparagus
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Trim ends of asparagus and cut into thirds.
• Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook asparagus, until tender, 5-6 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a bowl
and season to taste with salt and pepper.
• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to
separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.
• Return frying pan to high heat.
• Cook beef & pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute.
• Return veggies to pan, add cooked udon noodles, Korean stir-fry sauce and the water. Cook, tossing, until combined, 2-3 minutes.
• Divide sweet soy beef & pork noodle stir-fry between bowls to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to your recipe, thinly slice fresh chilli and slice lime into wedges. Sprinkle over crispy shallots and chilli. Squeeze over lime juice to serve.
