Sichuan Pork Udon Noodles
with Coriander & Lime
Tender pork and and sweet capsicum are coated in a mouth-watering Sichuan garlic glaze tonight, with lime and coriander adding the finishing touch.
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Ingredients
2 clove
garlic
1 knob
ginger
1
carrot
1
zucchini
1
capsicum
½
lime
1 bag
coriander
1 packet
pork mince
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 tub
sesame oil blend
(Contains Sesame;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Finely grate the garlic and ginger. Thinly slice the carrot into half-moons. Cut the zucchini into thin sticks. Slice the capsicum into thin strips. Zest the lime, then cut into wedges. Roughly chop the coriander. Bring a large saucepan of water to the boil.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, zucchini and capsicum and cook until tender, tossing, 6-7 minutes. Transfer to a plate and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a wooden spoon, until just browned, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute.
While the pork is cooking, add the udon noodles to the boiling water, stirring to separate the noodles, and cook until softened, 2 minutes. Drain and rinse. TIP: Use a fork to help separate the noodles!
Add the veggies and noodles to the frying pan with the mince. Remove from the heat and stir through the a squeeze of lime juice and the zest, Sichuan garlic paste, sesame oil and soy sauce.
Divide the Sichuan pork noodles between bowls. Garnish with the coriander. Serve with the remaining lime wedges.