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Chili-Garlic Pork Noodles
with Peppers and Celery
Pork and sambal-style sauce make a playful pair in this spicy noodle dish! Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add that tasty crunch. These noodles will disappear in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
170 g
Linguine
(Contains Wheat)
160 g
Sweet Bell Pepper
3 unit
Celery
2 unit
Green Onion
4 unit
Garlic, cloves
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Chili-Garlic Sauce
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
2 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Ginger Guide for Step 1 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium and 1 1/2 tbsp extra! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Thinly slice celery crosswise. Thinly slice green onions. Peel, then mince or grate garlic. Peel, then mince or grate 1 tbsp ginger. (NOTE: Reference ginger guide.)
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.Add peppers, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.Add 1/2 tbsp oil (dbl for 4 ppl) and half the green onions, then toss to combine. Cover to keep warm.
Meanwhile, reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Sprinkle 2 tsp sugar over pork (dbl for 4 ppl). Cook, stirring often, until pork is dark golden-brown, 2-3 min.
Add Gravy Spice Blend, garlic and ginger to the pan with pork. Cook, stirring often, until aromatics are fragrant and pork is coated, 1 min. Add 3/4 cup water (dbl for 4 ppl), vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.
Add pork, veggies, sauce and reserved pasta water to the pot with linguine. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.Sprinkle with crispy shallots and remaining green onions. Drizzle remaining chili-garlic sauce over top.
