with Mushrooms and Sesame Seeds
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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
125 grams
Bulgogi Sauce
75 grams
Soy Sauce
15 milliliter(s)
Roasted White Sesame Seeds
5 grams
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 mix (add less if you'd prefer things milder) and coleslaw mix, 5-6 mins.
- Break up the mince as it cooks.
- 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: Wash hands and equipment after handling raw mince. 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 the serving bowls.
- Sprinkle over the sesame seeds.
Enjoy!
2897
kJ
Energy (kJ)
692
kcal
Energy (kcal)
30.6
g
Fat
10.5
g
of which saturates
68.2
g
Carbohydrate
19.9
g
of which sugars
6.6
g
Dietary Fibre
35
g
Protein
3.7
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
