with Young Pea Pods and Lime
Ready in less than 15 minutes, these speedy Super Quick Double Bulgogi Pork Noodles are full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.
Allergens
Utensils
Tags
British Pork Mince
480 grams
Young Pea Pods
80 grams
Thai Style Spice Mix
1 sachet(s)
Sliced Carrot and Cabbage Mix
120 grams
Lime
1 unit(s)
Egg Noodle Nest
125 grams
Bulgogi Sauce
75 grams
Soy Sauce
10 milliliter(s)
Tomato Ketchup
2 tbsp
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pork mince, pea pods, 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. IMPORTANT: Wash hands and equipment after handling raw mince.
- Meanwhile, cut the lime into wedges.
- Pour the boiled water into a saucepan with ½ tsp salt.
- Boil the noodles, 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 the bulgogi, soy and ketchup (see pantry) into the pork.
- Add the noodles. Toss to coat.
- Heat up, 1-2 mins.
- Add a good squeeze of lime.
- Taste and season if needed. Add a splash of water if needed.
- Share your bulgogi noodles between bowls.
- Serve with any remaining lime wedges for squeezing over.
4204
kJ
Energy (kJ)
1005
kcal
Energy (kcal)
54.9
g
Fat
19.8
g
of which saturates
69.8
g
Carbohydrate
20.4
g
of which sugars
8.7
g
Dietary Fibre
57.4
g
Protein
3.27
g
Salt
