Japanese Style Stir-Fried Honey-Sesame Pork
with Noodles & Peanuts
Sometimes traditions are meant to be broken. This however, is not one of those times! Honey, soy and pork just belong together. Along with tasty saucy noodles and peanuts for crunch, this is a classic, easy to love dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pork loin
1
garlic
1 knob
ginger
1
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 head
broccoli
1
red capsicum
1
long red chilli
1
spring onions
2
udon noodles
(Contains Gluten, Wheat;)
1
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
3
honey
2
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1
rice wine vinegar
2
water
Nutritional Values
Utensils
Instructions
Dice the pork into 1 cm cubes. Peel and crush the garlic. Peel and finely grate the ginger. In a medium bowl, combine the pork cubes with the garlic, ginger, honey, soy sauce, sesame seeds and rice wine vinegar. Toss to coat the pork and set aside to marinate. TIP: If you have the time, allow the pork to marinate for at least 10 minutes for a more tender result.
While the pork is marinating, bring a large saucepan of water to the boil. Cut the broccoli into 3 cm florets. Thinly slice the red capsicum. Finely slice the spring onion (keep the white and green parts separate). Finely slice the long red chilli (if using).
Add the udon noodles to the large saucepan of boiling water. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Cook the noodles for 8 minutes, or until just tender. In the last 2 minutes of noodle cooking time, add the broccoli. Drain the noodles and broccoli and refresh under cold water. Return to the saucepan and set aside.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add ½ of the pork to the pan (allow the excess marinade drip back into the bowl) and cook for 2-3 minutes, tossing frequently, until browned and cooked through. Set aside and repeat with the remaining pork. TIP: Cooking the pork in batches stops the pan from overcrowding and prevents the meat from stewing.
Return the pan to a medium-high heat and pour in the remaining honey-sesame marinade from the bowl. Add the water (check ingredients list for the amount) and cook for 2-3 minutes, or until the sauce begins to thicken. Add the red capsicum and spring onion (white parts) and cook for a further 1-2 minutes, or until the capsicum is just tender. Return the pork to the pan and add the udon noodles and broccoli. Toss to coat and stir-fry for 1 minute to warm through. TIP: Add a splash of water if the sauce becomes too thick.
Divide the stir-fried honey-sesame pork, noodles and broccoli between bowls. Sprinkle the adults portion with the long red chilli (if using), spring onion (green parts) and granulated peanuts. TIP: Some like it hot but if you don’t, just hold back on the chilli.