Gyoza-Inspired Pork Noodles
with Cabbage and Sesame Seeds
Delight in the savoury charm of this stir-fry! Tender pork, inspired by gyoza flavours, tossed with chow mein noodles and vibrant veggies. Finished with toasted sesame seeds for a nutty crunch, it's a quick and satisfying dish that brings the essence of your favourite dumplings to life.
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
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Green Cabbage, shredded
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
9 g
Sesame Seeds
(Contains Sesame)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
Not included in your delivery
1.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then thinly slice pepper.
- Thinly slice green onions.
- Combine soy sauce mirin blend, cornstarch, broth concentrate, ginger-garlic puree and 1/2 cup (2/3 cup) water in a medium bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until almost tender, 2-3 min.
- Add cabbage. Cook, stirring often, until veggies are tender, 2-3 min. Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Meanwhile, stir sauce mixture again to recombine.
- When pork is done, add sauce mixture to the pan with pork. Bring to a simmer.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Meanwhile add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Reserve 1/2 cup (1 cup) noodle cooking water. Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts inside the pot to cut up noodles.
- Add noodles, veggies and half the reserved noodle water to the pan with pork and sauce. Toss to combine. (TIP: If you prefer a lighter sauce, add more reserved noodle water, 1-2 tbsp at a time.)
- Divide gyoza-inspired pork noodles between bowls.
- Drizzle sriracha over top, if desired.
- Sprinkle green onions and sesame seeds over top.