Coconut Katsu Pork & Veggie Egg Noodles

Feel-Good Takeaway

with Spring Onions

Difficulty: 1/3

Japanese

You’ll be off to visit your happy place when you get a taste of this dish. Pork mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with egg noodles to help slurp up all that sauce! *We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Allergens

Gluten(Wheat)

Almond

Eggs

May contain traces of allergens

Milk

Sesame

Soy

Gluten

Fish

Utensils

Large Frying Pan

Medium Saucepan

Tags

Over 30g protein

Quick

Ingredients

Olive oil

Green beans

1 packet

Baby broccoli

0.5 bunch

Egg Noodles

1 packet

Pork mince

1 packet

Sweet Soy Seasoning

2 sachet

Katsu Paste

1 packet

Coconut milk

1 packet

Soy sauce

1 tsp

Water

0.25 cup

Coriander

1 packet

Spring onion

1 sprig

Preparation

• Boil the kettle. Trim green beans and baby broccoli (see ingredients) and slice into thirds. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.

• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add the egg noodles and stir to combine. Season with salt and pepper.