Sure, we've been accused of being a little nutty. So what? When the results are as delicious as these warm noodles with plenty of tasty crunch, we'll wear the nutty badge with pride!l wear the nutty badge with pride!
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
/ Serving 4 people
/ Serving 4 people
soy sauce(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the red capsicum. Trim the green beans then chop into thirds. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce and honey and set aside.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. Add the pork mince and ginger and cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Add the garlic and a pinch of salt and cook until fragrant, 1-2 minutes. Transfer to a bowl.
Return the large frying pan or wok to a high heat and add a drizzle of olive oil. Add the capsicum and green beans and cook until softened, 3-4 minutes. TIP: Add a splash of water to the veg to help them cook evenly! Add the Asian greens and stir through until wilted, 1 minute. Add the oyster sauce mixture and stir through until well coated. Add the pork and udon noodles to the pan. Toss to coat and heat through.
While the veggies are cooking, slice the lime into wedges.
Divide the sweet soy pork noodles between bowls. Sprinkle the adult portions with the crispy shallots. Serve with the lime wedges.