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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
In a small bowl, mix together all the sauce ingredients.
20 g Sriracha
10 g Honey
20 g Soy sauce
20 g Sesame oil
20 g Mirin
1 tbsp Peanut butter
Step 2
Add veg oil to a large frying pan and fry the pork mince over medium-high until crispy - leave it alone for a minute or so and don't stir too much. Once golden, add 2 tbsp of the sauce and cook another 30 seconds. Tip into a bowl and set aside.
Veg oil
200 g Pork mince
Step 3
In the same pan, add a little more oil, then the garlic, ginger and spring onion and fry until soft, a few minutes. Add the stock, milk and the rest of the sauce. Bring to a gentle simmer, then add the egg noodles.
2 Garlic cloves
1 inch Ginger
1 Spring onion
700 ml Chicken stock
200 ml Milk
150 g Egg noodles
Step 4
Add your chosen vegetables (pak choy, bamboo shoots, mange tout) for the final few minutes.
Pak choy
Bamboo shoots
Mange tout
Step 5
Once the noodles and veg are cooked, divide into bowls and top with the crispy pork and any other toppings such as a jammy egg or seaweed.
Shredded seaweed
1 Egg
For
2
M
I
20
g
Sriracha
10
g
Honey
20
g
Soy sauce
20
g
Sesame oil
20
g
Mirin
1
tbsp
Peanut butter
200
g
Pork mince
2
Garlic cloves, crushed
1
inch
Ginger, grated
1
Spring onion, finely chopped
700
ml
Chicken stock
200
ml
Milk
150
g
Egg noodles
Veg oil
Pak choy
Bamboo shoots
Mange tout
Sesame seeds
1
Carrot, finely sliced
Spring onion, chopped
Chilli oil, for drizzling
Shredded seaweed
1
Egg, soft boiled for 6 1/2 minutes
Only visible to you
Made it?
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
In a small bowl, mix together all the sauce ingredients.
20 g Sriracha
10 g Honey
20 g Soy sauce
20 g Sesame oil
20 g Mirin
1 tbsp Peanut butter
Step 2
Add veg oil to a large frying pan and fry the pork mince over medium-high until crispy - leave it alone for a minute or so and don't stir too much. Once golden, add 2 tbsp of the sauce and cook another 30 seconds. Tip into a bowl and set aside.
Veg oil
200 g Pork mince
Step 3
In the same pan, add a little more oil, then the garlic, ginger and spring onion and fry until soft, a few minutes. Add the stock, milk and the rest of the sauce. Bring to a gentle simmer, then add the egg noodles.
2 Garlic cloves
1 inch Ginger
1 Spring onion
700 ml Chicken stock
200 ml Milk
150 g Egg noodles
Step 4
Add your chosen vegetables (pak choy, bamboo shoots, mange tout) for the final few minutes.
Pak choy
Bamboo shoots
Mange tout
Step 5
Once the noodles and veg are cooked, divide into bowls and top with the crispy pork and any other toppings such as a jammy egg or seaweed.
Shredded seaweed
1 Egg
For
2
M
I
20
g
Sriracha
10
g
Honey
20
g
Soy sauce
20
g
Sesame oil
20
g
Mirin
1
tbsp
Peanut butter
200
g
Pork mince
2
Garlic cloves, crushed
1
inch
Ginger, grated
1
Spring onion, finely chopped
700
ml
Chicken stock
200
ml
Milk
150
g
Egg noodles
Veg oil
Pak choy
Bamboo shoots
Mange tout
Sesame seeds
1
Carrot, finely sliced
Spring onion, chopped
Chilli oil, for drizzling
Shredded seaweed
1
Egg, soft boiled for 6 1/2 minutes
Only visible to you
Made it?
Cancel
