eCook Meal
Happy Teriyaki Pork Noodles
with pak choi, honey & kimchi
Practically no prep! Tonnes of Japanese-inspired flavour! A tantalising teriyaki sauce! Oodles of soba noodles! Saucy sticky pork strips and pak choi – all flecked with kimchi and toasted peanuts! Umami!
Serving guide
Choose your portion size.
EARTHY GROUNDNUTS
Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GET THE NOODLES GOING
Dilute the stock with 100ml of boiling water and set aside. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Separate the trimmed pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the stems for 2-3 minutes until slightly softened. Transfer to a bowl on completion, cover, and set aside.
BROWNED Pork
Return the pan or wok to a medium-high heat with another drizzle of oil. Pat the Pork dry with paper towel and slice into 2cm thick strips. When the pan is hot, flash fry for 1-2 minutes until browned but not cooked through, shifting as they colour. On completion, add to the bowl of pak choi stems.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 4-5 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, Pork strips, pak choi stems, and leaves. Cook for 2-3 minutes until the leaves are wilted and the pork is cooked through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki Pork noodles. Scatter over the chopped Kimchi to taste, and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
EARTHY GROUNDNUTS
Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GET THE NOODLES GOING
Dilute the stock with 125ml of boiling water and set aside. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Separate the trimmed pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the stems for 2-3 minutes until slightly softened. Transfer to a bowl on completion, cover, and set aside.
BROWNED Pork
Return the pan or wok to a medium-high heat with another drizzle of oil. Pat the Pork dry with paper towel and slice into 2cm thick strips. When the pan is hot, flash fry for 1-2 minutes until browned but not cooked through, shifting as they colour. On completion, add to the bowl of pak choi stems.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, Pork strips, pak choi stems, and leaves. Cook for 2-3 minutes until the leaves are wilted and the pork is cooked through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up some bowls of saucy teriyaki Pork noodles. Scatter over the chopped Kimchi to taste, and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
EARTHY GROUNDNUTS
Boil a full kettle. Place a large pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GET THE NOODLES GOING
Dilute the stock with 225ml of boiling water and set aside. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Separate the trimmed pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the stems for 3-4 minutes until slightly softened. Transfer to a bowl on completion, cover, and set aside.
BROWNED Pork
Return the pan or wok to a medium-high heat with another drizzle of oil. Pat the Pork dry with paper towel and slice into 2cm thick strips. When the pan is hot, flash fry for 2-3 minutes until browned but not cooked through, shifting as they colour. You may need to do this step in batches. On completion, add to the bowl of pak choi stems.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, Pork strips, pak choi stems, and leaves. Cook for 3-4 minutes until the leaves are wilted and the pork is cooked through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up some bowls of saucy teriyaki Pork noodles. Scatter over the chopped Kimchi to taste, and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
EARTHY GROUNDNUTS
Boil a full kettle. Place a large pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GET THE NOODLES GOING
Dilute the stock with 250ml of boiling water and set aside. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Separate the trimmed pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the stems for 3-4 minutes until slightly softened. Transfer to a bowl on completion, cover, and set aside.
BROWNED Pork
Return the pan or wok to a medium-high heat with another drizzle of oil. Pat the Pork dry with paper towel and slice into 2cm thick strips. When the pan is hot, flash fry for 2-3 minutes until browned but not cooked through, shifting as they colour. You may need to do this step in batches. On completion, add to the bowl of pak choi stems.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, Pork strips, pak choi stems, and leaves. Cook for 3-4 minutes until the leaves are wilted and the pork is cooked through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up some bowls of saucy teriyaki Pork noodles. Scatter over the chopped Kimchi to taste, and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.62
for 4 servings · R50.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Kimchi needs 120 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 1.36× packR27.26
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
-
Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Sticky Teriyaki Sauce
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Happy Teriyaki Pork Noodles?
The preparation time for Happy Teriyaki Pork Noodles with pak choi, honey & kimchi is between 20 and 35 minutes.
What is the total time required to make Happy Teriyaki Pork Noodles with pak choi, honey & kimchi?
The total time required to make Happy Teriyaki Pork Noodles with pak choi, honey & kimchi is between 30 and 45 minutes.
How many servings does Happy Teriyaki Pork Noodles provide?
4 servings
What are the main ingredients in Happy Teriyaki Pork Noodles?
Beef, Beef Stock, Egg Noodles, Kimchi, Pak Choi, Peanuts, Pork Schnitzel (without crumb), Sticky Teriyaki Sauce
What is the nutritional information of Happy Teriyaki Pork Noodles?
Calories: 655, Carbs: 74 grams, Fat: grams, Protein: 51.1 grams, Sugar: 24.6 grams, Salt: 2612 grams
How do I prepare Happy Teriyaki Pork Noodles?
TERRIFIC TERIYAKI: Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, pork strips, pak choi stems, and leaves. Cook for 2-3 minutes until the leaves are wilted and the pork is cooked through. Season and remove from the heat on completion. GET THE NOODLES GOING: Dilute the stock with 125ml of boiling water and set aside. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking. EARTHY GROUNDNUTS: Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. BROWNED PORK: Return the pan or wok to a medium-high heat with another drizzle of oil. Pat the pork dry with paper towel and slice into 2cm thick strips. When the pan is hot, flash fry for 1-2 minutes until browned but not cooked through, shifting as they colour. On completion, add to the bowl of pak choi stems. WARM & SOULFUL: Dish up some bowls of saucy teriyaki pork noodles. Scatter over the chopped kimchi to taste, and garnish with the chopped peanuts. Time to receive this beautiful meal. Itadakimasu. PAK CHOI PREP: Separate the trimmed pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the stems for 2-3 minutes until slightly softened. Transfer to a bowl on completion, cover, and set aside.
What should be prepared from my kitchen to make Happy Teriyaki Pork Noodles?
Beef, Beef Stock, Egg Noodles, Kimchi, Pak Choi, Peanuts, Pork Schnitzel (without crumb), Sticky Teriyaki Sauce
How many calories does Happy Teriyaki Pork Noodles have?
655 calories
How much fat content does Happy Teriyaki Pork Noodles have?
grams