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Soy and Scallion Pork Noodles

Soy and Scallion Pork Noodles

with pak choi and coriander

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Soy sauce and scallions—two staples of Asian cuisine—play an important role in this pork noodle dish. The soy sauce brings the essential element of umami while the scallions add brightness and crunch.

Tags:Dairy FreeOptional SpiceEat Me First
Allergens:WheatSoya
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

300 g

Udon Noodles

(ContainsWheat)

2 piece

Garlic

1 piece

Scallion

250 g

Pork Mince

1 sachet

Soy Sauce

(ContainsWheat, Soya)

1 piece

Onion

1 piece

Chilli

1 piece

Pak Choi

2 sachet

Ketjap Manis

(ContainsWheat, Soya)

5 g

Coriander

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2226 kJ
Energy (kcal)532 kcal
Fat16.23 g
of which saturates5.55 g
Carbohydrate61.66 g
of which sugars13.95 g
Dietary Fiber0 g
Protein34.51 g
Cholesterol0 mg
Salt3 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.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of water for the udon noodles.
  • Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli lengthways, de-seed and finely chop. 
  • Trim the scallion and thinly slice.
  • Trim the pak choi, then chop widthways into small pieces.
3
  • Place a large pan over high heat with a drizzle of oil
  • Add the pak choi and stir-fry until just soft, 3-4 mins.
  • When cooked, transfer to a plate.
4
  • Return the pan to a high heat, adding another drizzle of oil if the pan is dry. 
  • Add the pork mince and fry until browned, 6-8 mins. Break it up with a wooden spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle. 
  • When the pork is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice).
  • Cook until the veg is softened, 2-3 mins.
5
  • Add the pak choi and noodles to the pan.
  • Stir through the ketjap manis and soy sauce and allow to warm through.
  • Season to taste with salt and pepper.
  • Roughly chop the coriander (stalks and all).

TIP: If the mixture is a little dry, add a splash of water.

6
  • Share the noodles between bowls.
  • Garnish with the chopped coriander.