Pulled Pork Noodle Wok
with sautéed summer veg
The wok is a utensil that has, for centuries, been utilised in Chinese cuisine. Not quite the same as a frying pan, its bowl-like shape makes it especially suited to stir-frying, so if you've got one at home, use yours to make this tasty noodle dish.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Garlic
1 unit(s)
Courgette
1 unit(s)
Shallot
1 unit(s)
Bell Pepper
150 grams
Egg Noodles
(Contains: Egg, Wheat)
300 grams
Irish Pulled Pork
1 unit(s)
Ginger
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat May be present: Crustaceans)
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat)
1 sachet(s)
Hoisin Sauce
(Contains: Wheat, Sesame, Soya)
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the contents of the pork packaging into an oven dish. Sprinkle over the Thai spice mix.
- Cover with aluminium foil and cook for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Boil a large pot of salted water for the noodles.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the courgette, then halve lengthways. Slice widthways into ½ cm thick pieces.
- Halve, peel and thinly slice the shallot.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the shallot, courgette and pepper to the pan.
- Fry until softened, stirring occasionally, 6-8 mins.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- When the pork is ready, pour the excess liquid from the oven dish into a bowl.
- Use two forks to shred the pork while still in the oven dish.
- Add the pork, 2 tbsp of the reserved pork cooking liquid (per 2P), ginger and garlic to the pan.
- Cook for 1-2 mins more. Season to taste with pepper.
- Remove the pan from the heat, then add the noodles, sweet Asian sauce, hoisin sauce and soy sauce. Toss to coat and warm through the noodles, 1 min.
- Divide the pulled pork and veg noodles between plates.
