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Ginger pork

with hokkien noodles and Korean sour sauce

Ready in around 25 mins

RECIPE FACT:
Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.
Nutritional Info:
  • Energy: 2,532kJ (605kcal)
  • Protein: 40g
  • Carbohydate: 56g
  • Sugars: 18g
  • Fat, total:24g
  • Saturated:7g
  • Sodium:2,166mg
  • Contains:Gluten, Sesame, Soy, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND COOK THE NOODLES:

    Place the Hokkien noodles into a heat-proof bowl, pour over boiling water from the kettle and leave to sit for 4-5 mins. Using a fork, gently separate the noodles. Drain well into a sieve. Cut the roasted capsicum into ½ cm slices. Roughly chop the coriander, including stalks and set aside.

  • 2. TO COOK THE PORK:

    Place a non-stick frying pan or wok over a medium heat with a drizzle of oil. Once hot, add the ginger paste and cook for 1-2 mins. Increase the heat to high, add the pork mince, season with salt and cook for 5 mins, breaking up any large clumps with a wooden spoon. Add the edamame and roasted capsicum then cook for 2 mins, stirring occasionally. Add the Korean sour sauce, baby spinach and hokkien noodles, stir to combine and cook for a further 2 mins until the spinach has wilted.

  • TO SERVE:

    Using a pair of tongs twist the noodles into bowls. Top with ginger pork and vegetables, spooning over any pan juices. Top with mung beans and sprinkle over sesame seeds and crispy shallots and chopped coriander.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pot of roasted capsicum
  • 1 pot of edamame
  • 1 pot of ginger paste
  • 1 bag of coriander
  • 1 pot of korean sour sauce
  • 1 pack of mung beans
  • 1 pack of hokkien noodles
  • 1 pack of pork mince
  • 1 sachet of sesame seeds and crispy shallots

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