Easy Sichuan Pork Noodle Stir-Fry
with Asian Greens & Crushed Peanuts
- Molluscs
- Milk
- Gluten
- Soy
- Peanuts
- Gluten(Wheat)
- Eggs
- Sesame
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
Sure, we've been accused of being a little nutty. So what? When the results are as quick and delicious as these warm pork noodles with plenty of tasty crunch from the crushed peanuts, we'll wear the nutty badge with pride!
Ingredients
1 bag
green beans
1
carrot
1 packet
pork mince
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 packet
Asian Greens
1 packet
flat noodles
(Contains: Gluten(Wheat), Eggs; )
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
1
onion
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
1 drizzle
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Roughly chop the Asian greens, green beans and brown onion. Thinly slice the carrot into rounds. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the carrot, green beans and onion with a splash of water, tossing, until tender, 4-6 minutes. Transfer to a large bowl and cover to keep warm.
While the veggies are cooking, add the flat noodles to a medium bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir with a fork to separate. Drain.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic paste and Asian greens and cook until fragrant, 1 minute. Add the noodles, oyster sauce, butter and a splash of water and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. Add the Sichuan garlic paste, veggies, a drizzle of soy sauce and a drizzle of rice wine vinegar. Toss to combine.
Divide the Sichuan pork noodle stir-fry between bowls. Top with the crushed peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty sauce, though some found the garlic flavour overpowering; consider using less garlic paste for a more balanced taste.
- Ease of prep: Quick and easy to make, perfect for busy weeknights; however, some noted missing instructions for cooking the carrots.
- Suggestions: Try egg noodles or rice noodles for better texture; add chilli flakes for extra heat if desired.
- Next-day meals: Several reviewers mentioned it made great leftovers for lunch the next day.
- Portions: Some found it generously sized, while others wished for more vegetables or meat to balance the noodles.
