HelloHero: Double Asian Pork & Veggie Stir-Fry
with Udon Noodles & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Green beans
1 packet
Garlic Paste
500 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Udon Noodles
(Contains: Gluten; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Cashew, Almond, Milk, Macadamia, Pine nut, Brazil nut, Walnut, Pecan, Gluten, Sesame, Soy, Wheat, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
• Boil the kettle. Trim and roughly chop green beans. Thinly slice carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add green beans and carrot, and cook, tossing, until tender, 4-6 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. Cook udon 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
• To the pan with the pork and veggies, add garlic paste and cook until fragrant, 1 minute. • Add the cooked noodles, oyster sauce, butter, Korean stir-fry sauce, soy sauce and vinegar and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. • Add the baby leaves and toss to combine
• Divide Asian pork and green bean stir-fry between bowls. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!
