Pork Bulgogi Noodles
with cabbage and broccolini
The quantities provided above are averages only.
Ingredients
240 grams
Irish Pork Mince
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Cabbage
75 grams
Broccolini
150 grams
Egg Noodles
(Contains: Egg, Wheat)
2 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 unit(s)
Lime
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Boil a large pot of salted water for the egg noodles.
Place a large pan over high heat (no oil).
Once the pan is hot, add the pork mince and thai spice mix and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the water is boiling, add the noodles and cook until softened, 4-6 mins.
Cut the broccolini into thirds and and boil with the noodles for 3-5 mins.
Drain the noodles and broccolini in a sieve. Return to the pot with a splash of oil. Toss to prevent sticking. TIP: If you’re in a hurry you can boil the water in your kettle.
Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
Quarter the lime.
Add the cabbage, thai spice and dried chilli flakes (use less if you dont like the heat) to the pork.
Continue to fry while stirring for another 5-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Remove the pan from the heat and add in the ketjap manis, bulgogi sauce, noodles and broccolini. Mix well and add a splash of water if required. Season to taste with salt, pepper and lime juice.
Divide the noodles between plates and serve any remaining lime quarters by the side.
