Soy, Honey and Ginger Pork Noodles
with Green Beans and Mushrooms
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
80 grams
Green Beans
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
15 milliliter(s)
Rice Vinegar
10 grams
Cornflour
15 grams
Ginger Puree
Not included in your delivery
150 milliliter(s)
Boiled Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle.
Meanwhile, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
While the noodles cook, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and mushrooms. Stir-fry until the veg is tender, 5-6 mins.
Transfer the veg to a bowl and cover to keep warm.
Pop the (now empty) pan back on medium-high heat (no oil).
Once the pan is hot, add the pork mince. Fry until the mince has browned, 5-6 mins.
Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
While the mince fries, make the stir-fry sauce.
In a jug or bowl, combine the soy sauce, ketjap manis, honey, rice vinegar, cornflour and water for the sauce (see pantry for amount).
Mix together well so the cornflour has dissolved into the liquid.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic, ginger puree and the cooked veg to the mince and fry for a further 30 secs.
Next, stir in the sauce, bring to a boil then lower the heat and simmer until thickened, 1-2 min.
Add the cooked noodles to the thickened sauce and stir until nicely coated, then remove from the heat.
Share the noodles between your serving bowls and tuck in.
Enjoy!
