Saucy Sweet Chilli Pork & Udon Noodles

Name: Saucy Sweet Chilli Pork & Udon Noodles with Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 1 knob ginger; 1 carrot; 1 courgette; 1 capsicum; ½ lemon; 1 packet Coconut Cream; 1 packet sweet chilli sauce; 1 tbs soy sauce; 1 packet pork mince; 1 packet udon noodles; 1 spring onion; 1 packet Crispy Shallots

with Crispy Shallots

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This saucy noodle number puts a hearty, soupy twist on a pork stir-fry. Moreish pork mince and veggies are coated in a mouth-watering sweet chilli and coconut sauce, then topped with a sprinkling of crispy shallots for extra crunch.

Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 knob

ginger

carrot

courgette

capsicum

lemon

1 packet

Coconut Cream

1 packet

sweet chilli sauce

1 packet

pork mince

1 packet

udon noodles

(Contains: Gluten(Wheat); )

spring onion

1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

/ per serving

Energy (kJ)4620 kJ

Fat44 g

of which saturates31.5 g

Carbohydrate128 g

of which sugars32.6 g

Protein43.1 g

Sodium3610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

Finely grate the garlic and ginger. Thinly slice the carrot (unpeeled) into half-moons. Cut the courgette into batons. Thinly slice the capsicum. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the coconut cream, ginger, sweet chilli sauce and soy sauce. Set aside. Bring a large saucepan of water to the boil.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the carrot, courgette and capsicum unitl tender, 6-7 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.

While the pork is cooking, cook the udon noodles in the boiling water until softened, 2 minutes. Drain and refresh under cold water.

TIP: Use a fork to help separate the noodles!

Return the veggies to the frying pan with the pork, then add the cooked noodles. Add the sweet chilli mixture, stir, then simmer until thickened, 2-3 minutes. Remove from the heat, then stir through the lemon zest and a squeeze of lemon juice.

Thinly slice the spring onion. Divide the saucy sweet chilli pork noodles between bowls. Garnish with the spring onion and crispy shallots. Serve with any remaining lemon wedges.