Sriracha Pork Noodles
with Bok Choy and Sesame
We love good Sriracha Pork Noodles and this 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
15
Sesame Seeds
2
Sriracha Sauce
50
Pad Thai Paste
50
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Star Anise
2
Pak Choi
2
Garlic Clove
1
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240
British Pork Mince
½
Ginger
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and halve the bok choy lengthways then thinly slice widthways. Trim and thinly slice the spring onion.
Bring a saucepan of water up to the boil with a pinch of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve and drizzle with oil to prevent them from sticking together. Meanwhile, heat a large frying pan over medium heat (no oil!) and add the sesame seeds. Cook, stirring regularly, until golden, 2-3 mins (no oil!). TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl but don't wash the pan.
Drizzle some oil into the now empty pan over high heat. Once hot, add the pork mince and star anise, break up the pork with a wooden spoon as it cooks. Cook until the pork is browned all over, 5-6 mins. Add the bok choy, ginger, garlic and half the spring onion and stir-fry for 2 mins. IMPORTANT: Wash your hands after handling raw meat.
Add the sriracha, soy sauce and pad thai paste to the pork with the water (see ingredients for amount), mix well and simmer for 2-4 mins.Tip: add a little less sriracha if you don’t like it too spicy. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Don't forget to remove the star anise!
Add the cooked noodles to the pan and combine everything together well. Heat through making sure everything is piping hot. Taste and add salt or pepper if needed.
Divide between bowls and scatter over the remaining spring onion and sesame seeds. Enjoy!
