Nothing beats a secret sauce to elevate any meal, Chef! We let you in on this classified culinary trick with a special UCOOK umami sauce, which covers al dente egg noodles, browned strips of pork, & silky onions. Top with some tropical freshness featuring sweet stonefruit, chilli & mint.
Asian-style Tropical Pork
Asian-style Tropical Pork
with fresh mint & stonefruit
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Green Leaves
- Onion
- Onions
- Pork Schnitzel (without crumb)
- Stonefruit
- Umami Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TROPICAL SALSA
In a bowl, combine the shredded green leaves, the stonefruit pieces, the chopped mint, the sliced chilli (to taste), a drizzle of olive oil, and seasoning.
PORK STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and cut into 1cm strips. When hot, sear the pork strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Mix in the cooked noodles, the pork strips, the umami sauce, and a splash of water. Remove from the heat.
DINNER IS READY
Dish up the loaded noodles and top with the stonefruit salsa. Buon appetito, Chef!
Egg Noodles - 1 cake
Green Leaves - 20g
Stonefruit - 1
Fresh Mint - 3g
Fresh Chilli - 1
Pork Schnitzel (without crumb) - 150g
Onion - 1
Umami Sauce - 60ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TROPICAL SALSA
In a bowl, combine the shredded green leaves, the stonefruit pieces, the chopped mint, the sliced chilli (to taste), a drizzle of olive oil, and seasoning.
PORK STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and cut into 1cm strips. When hot, sear the pork strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Mix in the cooked noodles, the pork strips, the umami sauce, and a splash of water. Remove from the heat.
DINNER IS READY
Dish up the loaded noodles and top with the stonefruit salsa. Buon appetito, Chef!
Egg Noodles - 2 cakes
Green Leaves - 40g
Stonefruit - 1
Fresh Mint - 5g
Fresh Chilli - 1
Pork Schnitzel (without crumb) - 300g
Onion - 1
Umami Sauce - 120ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TROPICAL SALSA
In a bowl, combine the shredded green leaves, the stonefruit pieces, the chopped mint, the sliced chilli (to taste), a drizzle of olive oil, and seasoning.
PORK STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and cut into 1cm strips. When hot, sear the pork strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ALL TOGETHER
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Mix in the cooked noodles, the pork strips, the umami sauce, and a splash of water. Remove from the heat.
DINNER IS READY
Dish up the loaded noodles and top with the stonefruit salsa. Buon appetito, Chef!
Egg Noodles - 3 cakes
Green Leaves - 60g
Stonefruit - 2
Fresh Mint - 8g
Fresh Chillies - 2
Pork Schnitzel (without crumb) - 450g
Onions - 2
Umami Sauce - 180ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TROPICAL SALSA
In a bowl, combine the shredded green leaves, the stonefruit pieces, the chopped mint, the sliced chilli (to taste), a drizzle of olive oil, and seasoning.
PORK STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and cut into 1cm strips. When hot, sear the pork strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ALL TOGETHER
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Mix in the cooked noodles, the pork strips, the umami sauce, and a splash of water. Remove from the heat.
DINNER IS READY
Dish up the loaded noodles and top with the stonefruit salsa. Buon appetito, Chef!
Egg Noodles - 4 cakes
Green Leaves - 80g
Stonefruit - 2
Fresh Mint - 10g
Fresh Chillies - 2
Pork Schnitzel (without crumb) - 600g
Onions - 2
Umami Sauce - 240ml
Woolies Products in this dish
