with Tenderstem® Broccoli and Peanuts
A customer favourite, this Sticky Bulgogi Pork Noodles is a tried-and-tested recipe that always wins with a crowd.
Allergens
Utensils
Tags
Tenderstem® Broccoli
80
Garlic Clove
2
Salted Peanuts
25
British Pork Mince
240
Egg Noodle Nest
2
Bulgogi Sauce
150
Soy Sauce
15
Water for the Sauce
75
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, add the broccoli and noodles to the pan of boiling water.
b) Simmer until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and keep the veg vibrant.
a) Once the pork mince has browned, drain and discard any excess fat. Season with salt and pepper.
b) Stir in the garlic and cook for 1 min more. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Add the water for the sauce (see pantry for amount), bulgogi sauce and soy sauce. Bring to a simmer and cook until slightly reduced, 30 secs.
a) Add the cooked noodles and broccoli to the pork.
b) Toss to coat and add a splash of water if you feel it needs it, then heat through until piping hot, 1-2 mins.
c) Taste and add salt and pepper if needed.
a) When everything's ready, serve your bulgogi pork noodles in bowls.
b) Sprinkle the peanuts over the top to finish.
Enjoy!
803
kcal
Energy (kcal)
3360
kJ
Energy (kJ)
37.2
g
Fat
11.3
g
of which saturates
78.7
g
Carbohydrate
28
g
of which sugars
38.2
g
Protein
3.5
g
Salt
