Sticky Chinese-Style Pork Noodles
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Sticky Chinese-Style Pork Noodles

Sticky Chinese-Style Pork Noodles

with Asian Greens & Crispy Shallots

Add colourful veggies and pork to a quick noodle stir-fry for maximum flavour. With a scattering of tasty crispy shallots and the addition of oyster sauce to bring the meal together, this dinner is oodles of fun!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Quick Prep

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

Total Time20 minutes
Cooking Time


Serving amount

2 clove




½ head


1 packet

Asian Greens

1 sprig

spring onion

1 packet

char siu paste

(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

oyster sauce

(Contains Mollusc; )

1 packet

pork mince

1 packet

udon noodles

(Contains Gluten; )

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy; )

½ tbs

sesame oil

(Contains Sesame; )

½ tbs

white wine vinegar


Nutrition Values

Energy (kJ)2648 kJ
Fat21.6 g
of which saturates6.5 g
Carbohydrate63 g
of which sugars23.6 g
Dietary Fibre10.7 g
Protein40.1 g
Sodium2246 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.


Large Frying Pan
Medium Saucepan



• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Roughly chop Asian greens. Thinly slice spring onion. • In a small bowl, combine char siu paste, oyster sauce, the soy sauce, sesame oil, vinegar and a dash of water. Set aside.

Little cooks: Take the lead by combining the sauces!


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, broccoli and Asian greens until tender, 5-6 minutes. Transfer to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute.


• While the pork is cooking, 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. • Reduce the frying pan heat to medium, then add char siu-oyster mixture, cooked veggies and noodles to the pork. Stir to combine, 1-2 minutes.

TIP: Add a splash of water if the sauce looks too thick.


• Divide sticky Chinese-style pork noodles between bowls. • Top with spring onion to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the spring onion.