Sticky Bulgogi Pork Noodles
with Tenderstem® Broccoli
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
Tenderstem Broccoli
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt.
b) Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, add the broccoli and noodles to the pan of boiling water.
b) Simmer until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and keep the veg vibrant.
a) Once the pork mince has browned, drain and discard any excess fat. Season with salt and pepper.
b) Stir in the garlic and cook for 1 min more. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Add the water for the sauce (see pantry for amount), bulgogi sauce and soy sauce. Bring to a simmer and cook until slightly reduced, 30 secs.
a) Add the cooked noodles and broccoli to the pork.
b) Toss to coat and add a splash of water if you feel it needs it, then heat through until piping hot, 1-2 mins.
c) Taste and add salt and pepper if needed.
a) When everything's ready, serve your bulgogi pork noodles in bowls.
Enjoy!
