Double Thai-Style Crispy Pork & Egg Noodles
with Oyster Sauce & Green Veggies
Delicious and here to stay, our crispy pork belly is oozing with flavour in every bite. Pile them high on a bed of egg noodles and oyster sauce-laced greens. All that's left to do is to grab your chopsticks to get dinner started!
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 packet
slow-cooked pork belly
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
2 clove
garlic
1 bag
Asian greens
1 bag
Trimmed Green Beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
pinch
chilli flakes
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• When the pork has 20 minutes remaining, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. • Meanwhile, finely chop garlic and roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, until tender, 3-4 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted, 1 minute. • Reduce heat to low, then add oyster sauce, sweet chilli sauce, the soy sauce and water and cook, until slightly thickened, 1 minute. • Remove from heat, then stir through cooked noodles, until combined.
• Slice pork. • Divide Thai-style noodles and greens between bowls. • Top with crispy pork. Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!