Sticky Chinese-Style Pork Udon Noodles
with Baby Broccoli, Green Beans and Crispy Shallots
Colourful veggies and flavourful pork combine for a fuss-free stir-fry packed with personality. Don't forget a scattering of tasty crispy shallots for that unique crunch!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
2 clove
garlic
1
carrot
1 bag
green beans
1 bunch
baby broccoli
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
pork mince
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. Trim green beans and cut into thirds. Trim baby broccoli and chop into thirds. • In a small bowl, combine plum sauce, the soy sauce, sesame oil blend (see ingredients) and the water.
Little cooks: Take the lead by combining the sauces!
• 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.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, green beans and baby broccoli, tossing occasionally, until tender, 5-6 minutes. Transfer to a bowl. • Return 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. • Stir in garlic and sweet soy seasoning until fragrant, 1 minute. • Add sauce mixture, cooked veggies and noodles to the pork, tossing to combine, 1 minute.
TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style pork noodles between bowls. • Top with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.