hoisin-pork-wk1-01415e9e.pdf

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Hoisin Pork with Noodles, Peppers and Beansprouts
A lot of people think of duck when they hear the word hoisin. But
hoisin sauce is incredibly versatile and it’s delicious on a lot of things
- including pork. Don’t believe us? Just give our hoisin pork with
noodles, peppers and beansprouts a go, and you’ll be eating your
hat as well!
40 mins
spicy
mealkit
2 of your
5 a day
eat within
2 days
Egg Noodle Nest (3)
Green Pepper (2)
Red Onion (1)
Carrot (1)
Garlic Clove (1)
Ginger (1)
Red Chilli (1)
Pork Medallion
(4)
Soy Sauce
(1�½ tbsp)
Hoisin Sauce
(3 tbsp)
Water
(3 tbsp)
Beansprouts (100g)
Lime (1)
4 PEOPLE INGREDIENTS
•
Egg Noodle Nest
•
Green Pepper, sliced
•
Red Onion, sliced
•
Carrot, ribbons
•
Garlic Clove, grated
•
Ginger, grated
•
Red Chilli, sliced
3
2
1
1
1
1
1
•
Pork Medallion
•
Soy Sauce
•
Hoisin Sauce
•
Water
•
Beansprouts
•
Lime
4
11/2 tbsp
3 tbsp
3 tbsp
100g
1
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Sprouted beans are more nutritious than
the original beans and require much less
cooking time.
Soy Sauce:
Water,
Soybeans, Wheat,
Salt.
Hoisin Sauce:
Sugar and Cane Molasses (39%), Water,
Yellow Bean Sauce (17%) [Fermented Salted
Soybean
(Soybean,
Wheat
Flour, Salt, Water)
Soy
Sauce (Water,
Soybean,
Salt,
Wheat
Flour), Sugar, Water, Colour:
Caramel],
Soy
Sauce (8%) (Water, Salt, Colour: Caramel,
Sugar,
Soybean,
Wheat Flour), Red Wine Vinegar, Black
Treacle, Thickener: Modified Maize Starch, Rapeseed
Oil, Red Chilli Purée (Red Chilli, White Wine Vinegar,
Sunflower Oil, Sea Salt, Stabiliser: Guar Gum), Garlic
Powder, Spices.
Allergens:
Egg, Gluten, Soya.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
480 kcal / 2029 kJ
100 kcal / 422 kJ
Fat
8g
2g
Sat. Fat
2g
0g
Carbohydrate
60 g
12 g
Sugars
19 g
4g
Protein
44 g
9g
Salt
2g
0g
2
noodles
to the pot, remove from the heat and leave for 3 mins. After 3 mins, drain
your
noodles
into a colander and then run under cold water to stop them cooking
any further.
1
Bring a pot of water to the boil over high heat. When the water is boiling, add the
2
Remove the core from the
green pepper
and thinly slice. Cut the
red onion
in
3
Cut the top and bottom off the
carrot,
peel and then use your peeler to make
half through the root, peel and then slice into half moon shapes.
3
carrot ribbons.
Run the peeler from the very top of your
carrot
to the bottom.
Repeat until all of your
carrot
is used up. Pop your
carrot ribbons
into a bowl and
keep to one side for later. Peel and grate the
garlic
(or use a garlic press if you have
one). Peel and grate the
ginger
and then thinly slice the
chilli.
the
pork.
Cook for 6 mins on each side, turning halfway through. You want the pork
to be golden brown on both sides.
Tip:
The pork is cooked when it is no longer pink in
the middle.
4
Heat a frying pan on medium-high heat. Add a splash of
oil
and when it’s hot add
5
Whilst your pork cooks, heat another frying pan or a wok over high heat and add
6
Pour in the
soy sauce,
a third of the
hoisin sauce
and the
water
(amount
4
a splash of
oil.
Add your
pepper
and cook for 5 mins. Move your
pepper
around
every minute or so to ensure even cooking. After 5 mins add your
onion
and cook
for another 2 mins. Next add your
garlic
and
ginger
and cook for another minute.
specified in the ingredient list). Heat until your sauce bubbles, then stir in your
noodles.
Reduce the heat to low and cook for another 3 mins until your
noodles
are
piping hot. Stir through the
beansprouts
and cook for a further 30 seconds.
6
and stir in the rest of your
hoisin sauce.
Roll your
pork
around in your
hoisin sauce.
Squeeze the
juice
from the
lime
and stir into your
carrot ribbons.
7
When your
pork
is cooked, remove the pan from the heat, drain off any excess oil
8
Serve a generous amount of your
noodles
on a plate and top with some
carrot
ribbons.
Cut each
pork medallion
into six slices and pop on top of your
noodles
and
carrot.
Spoon over your
hoisin sauce
from the pan. Finish with a few slices of
chilli.
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