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Szechuan Double Gammon Noodles

Szechuan Double Gammon Noodles

with bell pepper and coleslaw
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
868 kcal
Protein
: 
79.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Cereals containing gluten
  • Wheat
Serving amount

600 grams

Gammon Steak

75 grams

Szechuan Paste

(Contains: Soya)

62.5 grams

Scallion

1 unit(s)

Chilli

120 grams

Coleslaw Mix

1 unit(s)

Ginger

2 unit(s)

Garlic

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Bell Pepper

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)3631 kJ
Energy (kcal)868 kcal
Fat24.7 g
of which saturates8.5 g
Carbohydrate80.9 g
of which sugars16.7 g
Dietary Fiber10.1 g
Protein79.8 g
Salt10.9 g
Potassium339.8 mg
Calcium21.8 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Colander

Cooking steps

Boil the Noodles
1
  • Boil a large pot of salted water for the udon noodles.
  • Add the noodles 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.

Prep the Veg
2
  • Peel and grate the ginger and garlic.
  • Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Trim and thinly slice half the scallions (per 2P). Separate the whites and greens. 
Start Frying
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the garlic, ginger and whites of scallion to the pan and fry until softened, stirring occasionally, 4-5 mins.
Slice the Gammon
4
  • Meanwhile, slice the gammon into thin strips. IMPORTANT: Wash hands and equipment after handling raw pork. 
  • Add the Thai spice, bell pepper, coleslaw, half the chilli and gammon to the pan and fry for another 4-5 mins. IMPORTANT: Gammon is cooked when no longer dark pink in the middle.
Finishing Touches
5
  • Add the drained noodles and Szechuan paste to the pan and toss to coat.
  • Add a splash of water to loosen the sauce if necessary.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the noodles between bowls. 
  • Top with the remaining scallion and as much chilli as you like. 
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