Chinese 5 Spice Pork Stir-Fry
with Sesame, Bok Choi and Egg Noodles
This flavoursome Pork Stir Fry with Bok Choi and Noodles is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
British Pork Mince
7.5
Sesame Seeds
½
Chicken Stock Powder
12
Sesame Oil
(Contains Sesame)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
150
Pak Choi
15
Honey
1
Garlic Clove
2
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
½
Ginger Puree
6
Basil
½
Chinese Five Spice
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil your kettle. Fill a large saucepan with the boiling water along with a pinch of salt. Pop on high heat and once boiling, add the noodles and cook for 4 mins. Drain in a sieve and run under cold water to stop them sticking together. Meanwhile, heat a glug of oil in a frying pan over medium-high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks.
Meanwhile, trim the spring onion then slice thinly. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Zest then halve the lime. Trim the bok choy then thinly slice widthways.
Once the pork is browned, add the Chinese five spice, garlic and easy ginger. Stir and cook until fragrant then add the water (see ingredients for amount) and stock powder. Bring to the boil, stir to dissolve the stock powder then reduce the heat. Simmer until the pork is cooked through and the sauce has reduced by half, 3-4 mins.
Stir the bok choy and half the spring onion into the pork mixture until the bok choy is just wilted, 1-2 mins. Drizzle in a little sesame oil.
When the pork and bok choy are ready, add the noodles to the frying pan and stir to combine. Cook for another minute until the noodles are piping hot. Stir in the soy sauce, honey, half the basil, half the sesame seeds, a pinch of lime zest and a squeeze of lime juice. Taste and add more lime if required. Season to taste with salt and pepper if needed.
Share the pork, bok choy and noodles between you plates. Finish with the remaining sesame seeds and a drizzle of sesame oil. Sprinkle over your remaining basil and spring onion. Tuck in!
One last thing to do - enjoy this moment! Take pride in your accomplishment and reward yourself with… a delicious meal. Time to eat!
