Get ready for a wonderful foodie adventure of new ingredients, tastes & textures, Chef! From the al dente mung bean vermicelli noodles that soak up the spicy umami sauce, which features oyster sauce & gojuchang, the smashed cucumber marinated in black vinegar, to the plump edamame beans, nothing about this dish ordinary or expected. Served with strips of perfectly cooked pork and toasted cashews.
Spiced Pork Neck & Vermicelli Noodles
Spiced Pork Neck & Vermicelli Noodles
with edamame beans & smashed cucumber
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Vinegar
- Carrot
- Cashew Nuts
- Cucumber
- Dried Chilli Flakes
- Edamame Beans
- Fresh Coriander
- Mung Bean Vermicelli Noodles
- Onion
- Onions
- Pork Neck Steak
- Spicy Umami Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Rolling Pin
- Paper Towel
SMASHED Cucumber
Boil the kettle. Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the black vinegar, the chilli flakes (to taste), toss to combine, and add seasoning.
NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
TOAST
Roughly chop the cashews. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel, cut into strips and season. Fry until golden and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
EDAMAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Rinse, trim, peel and cut the Carrot into matchsticks.
ALL TOGETHER
Rinse, trim, peel and cut the Carrot into matchsticks. Return the pan to medium-high heat with a drizzle of oil. Fry the onion and the carrot until lightly golden, 6-7 minutes. Add the noodles, pork strips, and spicy umami blend. Mix until coated and sticky 3-4 minutes. Remove from the heat, mix in edamame beans, and season (to taste).
DINNER IS READY
Bowl up the loaded noodles, scatter over the nuts, side with the smashed Cucumber, and garnish with the coriander. Cheers, Chef!
SMASHED Cucumber
Boil the kettle. Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the black vinegar, the chilli flakes (to taste), toss to combine, and add seasoning.
NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
TOAST
Roughly chop the cashews. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel, cut into strips and season. Fry until golden and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
EDAMAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse, trim, peel and cut the Carrot into matchsticks. Return the pan to medium-high heat with a drizzle of oil. Fry the onion and the carrot until lightly golden, 6-7 minutes. Add the noodles, pork strips, and spicy umami blend. Mix until coated and sticky 3-4 minutes. Remove from the heat, mix in edamame beans, and season (to taste).
DINNER IS READY
Bowl up the loaded noodles, scatter over the nuts, side with the smashed Cucumber, and garnish with the coriander. Cheers, Chef!
SMASHED Cucumber
Boil the kettle. Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the black vinegar, the chilli flakes (to taste), toss to combine, and add seasoning.
NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
TOAST
Roughly chop the cashews. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel, cut into strips and season. Fry until golden and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
EDAMAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse, trim, peel and cut the Carrot into matchsticks. Return the pan to medium-high heat with a drizzle of oil. Fry the onion and the carrot until lightly golden, 8-10 minutes. Add the noodles, pork strips, and spicy umami blend. Mix until coated and sticky 5-6 minutes. Remove from the heat, mix in edamame beans, and season (to taste).
DINNER IS READY
Bowl up the loaded noodles, scatter over the nuts, side with the smashed Cucumber, and garnish with the coriander. Cheers, Chef!
SMASHED Cucumber
Boil the kettle. Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the black vinegar, the chilli flakes (to taste), toss to combine, and add seasoning.
NOODLES
Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
TOAST
Roughly chop the cashews. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel, cut into strips and season. Fry until golden and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
EDAMAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse, trim, peel and cut the Carrot into matchsticks. Return the pan to medium-high heat with a drizzle of oil. Fry the onion and the carrot until lightly golden, 8-10 minutes. Add the noodles, pork strips, and spicy umami blend. Mix until coated and sticky 5-6 minutes. Remove from the heat, mix in edamame beans, and season (to taste).
DINNER IS READY
Bowl up the loaded noodles, scatter over the nuts, side with the smashed Cucumber, and garnish with the coriander. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Spiced Pork Neck & Vermicelli Noodles?
The preparation time for Spiced Pork Neck & Vermicelli Noodles with edamame beans & smashed cucumber is between 20 and 40 minutes.
What is the total time required to make Spiced Pork Neck & Vermicelli Noodles with edamame beans & smashed cucumber?
The total time required to make Spiced Pork Neck & Vermicelli Noodles with edamame beans & smashed cucumber is between 35 and 55 minutes.
How many servings does Spiced Pork Neck & Vermicelli Noodles provide?
4 servings
What are the main ingredients in Spiced Pork Neck & Vermicelli Noodles?
Black Vinegar, Carrot, Cashew Nuts, Cucumber, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Mung Bean Vermicelli Noodles, Onion, Onions, Pork Neck Steak, Spicy Umami Blend
What is the nutritional information of Spiced Pork Neck & Vermicelli Noodles?
Calories: 1345.8, Carbs: 101.1 grams, Fat: grams, Protein: 24.3 grams, Sugar: 34.2 grams, Salt: 2788.1 grams
How do I prepare Spiced Pork Neck & Vermicelli Noodles?
DINNER IS READY: Bowl up the loaded noodles, scatter over the nuts, side with the smashed cucumber, and garnish with the coriander. Cheers, Chef! ALL TOGETHER: Rinse, trim, peel and cut the carrot into matchsticks. Return the pan to medium-high heat with a drizzle of oil. Fry the onion and the carrot until lightly golden, 6-7 minutes. Add the noodles, pork strips, and spicy umami blend. Mix until coated and sticky 3-4 minutes. Remove from the heat, mix in edamame beans, and season (to taste). EDAMAME: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. PORK NECK: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel, cut into strips and season. Fry until golden and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan. TOAST: Roughly chop the cashews. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NOODLES: Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. SMASHED CUCUMBER: Boil the kettle. Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the black vinegar, the chilli flakes (to taste), toss to combine, and add seasoning.
What should be prepared from my kitchen to make Spiced Pork Neck & Vermicelli Noodles?
Black Vinegar, Carrot, Cashew Nuts, Cucumber, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Mung Bean Vermicelli Noodles, Onion, Onions, Pork Neck Steak, Spicy Umami Blend
How many calories does Spiced Pork Neck & Vermicelli Noodles have?
1345.8 calories
How much fat content does Spiced Pork Neck & Vermicelli Noodles have?
grams
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