Practically no prep pork with tonnes of Japanese-inspired flavour! A tantalising teriyaki sauce with oodles of soba noodles, sticky pork strips, and perfect pak choi – all flecked with kimchi, edamame beans and toasted peanuts.
Sticky Teriyaki Pork Noodles
Sticky Teriyaki Pork Noodles
with pak choi, kimchi, edamame beans & peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Stock
- Edamame Beans
- Kimchi
- Pak Choi
- Peanuts
- Pork Schnitzel (without crumb)
- Soba Noodles
- Sticky Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
EARTHY GROUNDNUTS
Boil a full kettle for step 2. 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, toss through some oil to prevent sticking, and set aside. Place the edamame beans, with the shells removed, in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving.
PAK CHOI PREP
Separate the trimmed pak choi leaves from the stems 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 to keep warm, and set aside.
BROWN THE 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 reduced, 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 to taste and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki pork noodles. Scatter over the edamame beans, and chopped kimchi to taste, garnish with the chopped peanuts. Itadakimasu - Time to receive this beautiful meal.
Peanuts - 15g
Beef Stock - 5ml
Soba Noodles - 50g
Edamame Beans - 80g
Pak Choi - 150g
Pork Schnitzel (without crumb) - 150g
Sticky Teriyaki Sauce - 57,5ml
Kimchi - 30g
EARTHY GROUNDNUTS
Boil a full kettle for step 2. 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, toss through some oil to prevent sticking, and set aside. Place the edamame beans, with the shells removed, in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving.
PAK CHOI PREP
Separate the trimmed pak choi leaves from the stems 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 to keep warm, and set aside.
BROWN THE 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 6-7 minutes until slightly reduced, 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 to taste and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki pork noodles. Scatter over the edamame beans, and chopped kimchi to taste, garnish with the chopped peanuts. Itadakimasu - Time to receive this beautiful meal.
Peanuts - 30g
Beef Stock - 10ml
Soba Noodles - 100g
Edamame Beans - 160g
Pak Choi - 300g
Pork Schnitzel (without crumb) - 300g
Sticky Teriyaki Sauce - 120ml
Kimchi - 60g
EARTHY GROUNDNUTS
Boil a full kettle for step 2. 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 200ml 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, toss through some oil to prevent sticking, and set aside. Place the edamame beans, with the shells removed, in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving.
PAK CHOI PREP
Separate the trimmed pak choi leaves from the stems 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 to keep warm, and set aside.
BROWN THE 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. 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 7-8 minutes until slightly reduced, 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 to taste and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki pork noodles. Scatter over the edamame beans, and chopped kimchi to taste, garnish with the chopped peanuts. Itadakimasu - Time to receive this beautiful meal.
Peanuts - 45g
Beef Stock - 15ml
Soba Noodles - 150g
Edamame Beans - 240g
Pak Choi - 450g
Pork Schnitzel (without crumb) - 450g
Sticky Teriyaki Sauce - 165ml
Kimchi - 90g
EARTHY GROUNDNUTS
Boil a full kettle for step 2. 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 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, toss through some oil to prevent sticking, and set aside. Place the edamame beans, with the shells removed, in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving.
PAK CHOI PREP
Separate the trimmed pak choi leaves from the stems 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 to keep warm, and set aside.
BROWN THE 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. 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 8-9 minutes until slightly reduced, 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 to taste and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki pork noodles. Scatter over the edamame beans, and chopped kimchi to taste, garnish with the chopped peanuts. Itadakimasu - Time to receive this beautiful meal.
Peanuts - 60g
Beef Stock - 20ml
Soba Noodles - 180g
Edamame Beans - 320g
Pak Choi - 600g
Pork Schnitzel (without crumb) - 600g
Sticky Teriyaki Sauce - 230ml
Kimchi - 120g
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