Al dente strands of rice noodles are entwined with an enticing combination of pak choi, bell pepper & fresh ginger. Add the paprika-coated pork strips and coat in a special UCOOK sweet-soy chilli sauce, then sit back and savour the result of your culinary talent, Chef!
Soy-Glazed Pork Stir-fry
Soy-Glazed Pork Stir-fry
with rice noodles
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Bell Pepper/s
- Bell Peppers
- Flat Rice Noodles
- Fresh Ginger
- Pak Choi
- Pork Fillet
- Smoked Paprika
- Sweet Soy
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
PAPRIKA Pork
Place a pan over medium heat and lightly add cooking spray. Pat the Pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and set aside.
ADD SOME COLOUR
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pan to medium heat, with more cooking spray (if necessary). When hot, fry the peppers and the pak choi stems until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves and the ginger and fry until fragrant.
ENJOY
To the pan, add the noodles (drained) and the Pork strips and stir through the sweet soy sauce. Toss constantly, and cook until everything has warmed through. Dish up the loaded noodles and dig in, Chef!
Pork Fillet - 150g
Smoked Paprika - 5ml
Flat Rice Noodles - 50g
Pak Choi - 150g
Bell Pepper/s - 1
Fresh Ginger - 10g
Sweet Soy - 50ml
PAPRIKA BEEF
Place a pan over medium heat and lightly add cooking spray. Pat the Pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and set aside.
ADD SOME COLOUR
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pan to medium heat, with more cooking spray (if necessary). When hot, fry the peppers and the pak choi stems until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves and the ginger and fry until fragrant.
ENJOY
To the pan, add the noodles (drained) and the Pork strips and stir through the sweet soy sauce. Toss constantly, and cook until everything has warmed through. Dish up the loaded noodles and dig in, Chef!
Pork Fillet - 300g
Smoked Paprika - 10ml
Flat Rice Noodles - 100g
Pak Choi - 300g
Bell Pepper/s - 2
Fresh Ginger - 20g
Sweet Soy - 100ml
PAPRIKA BEEF
Place a pan over medium heat and lightly add cooking spray. Pat the Pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and set aside.
ADD SOME COLOUR
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pan to medium heat, with more cooking spray (if necessary). When hot, fry the peppers and the pak choi stems until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves and the ginger and fry until fragrant.
ENJOY
To the pan, add the noodles (drained) and the Pork strips and stir through the sweet soy sauce. Toss constantly, and cook until everything has warmed through. Dish up the loaded noodles and dig in, Chef!
Pork Fillet - 450g
Smoked Paprika - 15ml
Flat Rice Noodles - 150g
Pak Choi - 450g
Bell Peppers - 3
Fresh Ginger - 30g
Sweet Soy - 150ml
PAPRIKA BEEF
Place a pan over medium heat and lightly add cooking spray. Pat the Pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and set aside.
ADD SOME COLOUR
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pan to medium heat, with more cooking spray (if necessary). When hot, fry the peppers and the pak choi stems until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves and the ginger and fry until fragrant.
ENJOY
To the pan, add the noodles (drained) and the Pork strips and stir through the sweet soy sauce. Toss constantly, and cook until everything has warmed through. Dish up the loaded noodles and dig in, Chef!
Pork Fillet - 600g
Smoked Paprika - 20ml
Flat Rice Noodles - 200g
Pak Choi - 600g
Bell Peppers - 4
Fresh Ginger - 40g
Sweet Soy - 200ml
Frequently Asked Questions
What is the preparation time for Soy-Glazed Pork Stir-fry?
The preparation time for Soy-Glazed Pork Stir-fry with rice noodles is between 20 and 40 minutes.
What is the total time required to make Soy-Glazed Pork Stir-fry with rice noodles?
The total time required to make Soy-Glazed Pork Stir-fry with rice noodles is between 35 and 55 minutes.
How many servings does Soy-Glazed Pork Stir-fry provide?
4 servings
What are the main ingredients in Soy-Glazed Pork Stir-fry?
Bell Pepper/s, Bell Peppers, Flat Rice Noodles, Fresh Ginger, Pak Choi, Pork Fillet, Smoked Paprika, Sweet Soy
What is the nutritional information of Soy-Glazed Pork Stir-fry?
Calories: 474, Carbs: 60 grams, Fat: grams, Protein: 45.1 grams, Sugar: 8 grams, Salt: 837.5 grams
How do I prepare Soy-Glazed Pork Stir-fry?
ADD SOME COLOUR: Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pan to medium heat, with more cooking spray (if necessary). When hot, fry the peppers and the pak choi stems until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves and the ginger and fry until fragrant. PAPRIKA BEEF: Place a pan over medium heat and lightly add cooking spray. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season. ENJOY: To the pan, add the noodles (drained) and the pork strips and stir through the sweet soy sauce. Toss constantly, and cook until everything has warmed through. Dish up the loaded noodles and dig in, Chef! OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and set aside.
What should be prepared from my kitchen to make Soy-Glazed Pork Stir-fry?
Bell Pepper/s, Bell Peppers, Flat Rice Noodles, Fresh Ginger, Pak Choi, Pork Fillet, Smoked Paprika, Sweet Soy
How many calories does Soy-Glazed Pork Stir-fry have?
474 calories
How much fat content does Soy-Glazed Pork Stir-fry have?
grams