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.
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
soy sauce(ContainsSoy, Gluten)
• 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.