Quick Asian Pork & Veggie Udon Noodles
with Chilli Fried Egg & Crispy Shallots
- Gluten(Wheat)
- Molluscs
- Gluten
- Soy
- Eggs
- May contain traces of allergens
We’re having oodles of fun with these udon noodles especially when you crack into that eye and let it soak into the pork and veggies. We can’t get enough of it! *The recent weather conditions across New Zealand have 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
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1
carrot
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
sweet chilli sauce
1 sachet
Chicken-Style Stock Powder
1 packet
pork mince
1 packet
ginger paste
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 bunch(es)
Asian Greens
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
vinegar (rice wine or white wine)
¼ cup
water
2
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles 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, roughly chop Asian greens. Thinly slice carrot into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, chicken-style stock powder, the soy sauce, vinegar and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and ginger paste, tossing, until fragrant and the greens have wilted, 2-3 minute. • Add cooked noodles and soy sauce mixture, tossing, until combined, 1 minute. Season with pepper. Remove from heat and set aside. • Heat a medium frying pan over high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan and sprinkle over a pinch of chilli flakes (if using). Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes.
• Divide Asian pork and veggie udon noodles between bowls. • Top with a chilli-fried egg and sprinkle with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty dish with a nice sauce, though some found it needed more zing; adding lime juice or sriracha can boost the flavour.
- Ease of prep: Quick and easy to prepare, with some customers mentioning it's something they wouldn't have attempted on their own.
- Suggestions: Consider adding extra vegetables for a more substantial meal; use less chilli if serving to those sensitive to spice.
- Next-day meals: Makes great leftovers that warm up well the next day.
