HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Sticky Chinese Pork Noodles
Easy Sticky Chinese Pork Noodles

Easy Sticky Chinese Pork Noodles

with Asian Greens & Crispy Shallots

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This plum sauce is amazingly sweet and sticky. It’s the perfect thing to bring together succulent pork and saucy noodles. Get ready for a decadently good time!

This recipe is under 650kcal per serving.

Tags:Easy PrepKid FriendlyUnder 650kcal

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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

baby broccoli

1 bag

Asian greens

1 packet

plum sauce


1 packet

oyster sauce


1 packet

pork mince

1 packet

udon noodles


1 packet

crispy shallots

1 bag




Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2473 kJ
Fat18.1 g
of which saturates7.1 g
Carbohydrate63.3 g
of which sugars19.3 g
Protein37.6 g
Sodium1776 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. Trim baby broccoli and halve lengthways. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, soy sauce and the water. Set aside.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and baby broccoli until tender, 5-6 minutes. Add the garlic and Asian greens and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. • 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.


• While the mince is cooking, add the udon noodles to a medium heatproof bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. Drain and set aside. • Reduce the frying pan heat to medium, then add the plum-oyster mixture, cooked veggies, udon noodles and a good splash of water. Stir to combine, 1 minute.


• Divide sticky Chinese pork noodles between bowls. • Top with crispy shallots. Tear over coriander to serve.