Garlic Pork Mince Noodles

Name: Garlic Pork Mince Noodles with bell pepper and pak choi
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 250 grams Irish Pork Mince; 1 unit(s) Pak Choi; 2 unit(s) Garlic; 1 unit(s) Onion; 1 unit(s) Bell Pepper; 1 sachet(s) Sweet Chilli Sauce; 1 sachet(s) Ketjap Manis; 1 sachet(s) Soy Sauce; 1 pack(s) Breadcrumbs; 300 grams Udon Noodles; 1 sachet(s) Red Thai Style Paste; to taste Salt; to taste Oil; to taste Pepper; to taste Water

with bell pepper and pak choi

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Juicy garlicky pork meatballs and thick saucy udon noodles are the standout components of this dish, but the sticky and sweet sauce comprised of sweet chilli sauce, ketchup manis and soy sauce for a hint of umami is also well worth a shout out!

Tags:

Calorie Smart

•Spicy

Allergens:

Soya

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Irish Pork Mince

1 unit(s)

Pak Choi

2 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Soya, Wheat)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

300 grams

Udon Noodles

(Contains: Wheat)

1 sachet(s)

Red Thai Style Paste

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2560 kJ

Energy (kcal)612 kcal

Fat16.8 g

of which saturates5.7 g

Carbohydrate78.7 g

of which sugars17.6 g

Dietary Fiber0 g

Protein36.6 g

Cholesterol0 mg

Salt5.46 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

PDF

Peel and grate the garlic (or use a garlic press).
Add the breadcrumbs, pork mince and half the garlic to a medium bowl.
Season with ½ tsp salt (double for 4p) and pepper.
Using your hands, mix together until well combined.
Shape the mixture into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Set aside and cover to keep warm. Reserve the pan to use later.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the pak choi, quarter lengthways and separate the leaves.
Halve, peel and thinly slice the onion.

Return the pan to medium-high heat.
Once hot, fry the onion and pepper until softened, 4-5 mins.
Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, soy sauce, ketjap manis and 75ml water (double for 4p).
Add the meatballs and pak choi then bring the sauce to the boil. Carefully stir to wilt the pak choi.
Cook until the sauce has reduced slightly and the meatballs are coated and warmed, 1-2 mins.

Carefully separate the noodles with your hands.
Add the noodles to the pan and stir until everything is well combined and warmed through.
Loosen the sauce with a splash of water if you feel it's too thick.