with Mushrooms
Looking for a super quick and tasty midweek dinner option? Try cooking up our Super Quick Bulgogi Pork Noodles in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
British Pork Mince
240 grams
Sliced Mushrooms
80 grams
Thai Style Spice Mix
1 sachet(s)
Sliced Carrot and Cabbage Mix
120 grams
Egg Noodle Nest
2 nest(s)
Bulgogi Sauce
75 grams
Soy Sauce
15 milliliter(s)
Tomato Ketchup
2 tbsp
- Boil a full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pork mince, mushrooms, Thai style spice blend (add less if you'd prefer things milder) and coleslaw mix, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Meanwhile, pour the hot water into a saucepan with 1/4 salt.
- Boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Drain the fat from the pork.
- Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle.
- Stir in the bulgogi, soy and ketchup (see pantry).
- Add the noodles. Toss to coat.
- Heat up, 1-2 mins.
- Taste and season if needed. Add a splash of water if needed.
- Share your bulgogi noodles between your serving bowls.
Enjoy!
2844
kJ
Energy (kJ)
680
kcal
Energy (kcal)
29
g
Fat
10.2
g
of which saturates
70.2
g
Carbohydrate
21.2
g
of which sugars
6.3
g
Dietary Fibre
34
g
Protein
3.57
g
Salt
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
