Practically no prep! Tons of Japanese-inspired flavour! A tantalising teriyaki sauce with oodles of soba noodles, sticky pork strips, and pak choi – all flecked with kimchi and toasted peanuts.
Sticky Teriyaki Pork Noodles
Sticky Teriyaki Pork Noodles
with pak choi, honey, kimchi & peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Kimchi
- Pak Choi
- Peanuts
- Pork Schnitzel (without crumb)
- Pork Schnitzels (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.
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 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 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 to taste 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 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.
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 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 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 to taste 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 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.
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 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 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 to taste 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 for step 2. 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, toss through some oil to prevent sticking, and set aside.
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 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 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 6-7 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 to taste 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.
Frequently Asked Questions
What is the preparation time for Sticky Teriyaki Pork Noodles?
The preparation time for Sticky Teriyaki Pork Noodles with pak choi, honey, kimchi & peanuts is between 20 and 35 minutes.
What is the total time required to make Sticky Teriyaki Pork Noodles with pak choi, honey, kimchi & peanuts?
The total time required to make Sticky Teriyaki Pork Noodles with pak choi, honey, kimchi & peanuts is between 30 and 45 minutes.
How many servings does Sticky Teriyaki Pork Noodles provide?
4 servings
What are the main ingredients in Sticky Teriyaki Pork Noodles?
Beef, Beef Stock, Kimchi, Pak Choi, Peanuts, Pork Schnitzel (without crumb), Pork Schnitzels (without crumb), Soba Noodles, Sticky Teriyaki Sauce
What is the nutritional information of Sticky Teriyaki Pork Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sticky Teriyaki Pork Noodles?
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. 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 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 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 to taste 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.
What should be prepared from my kitchen to make Sticky Teriyaki Pork Noodles?
Beef, Beef Stock, Kimchi, Pak Choi, Peanuts, Pork Schnitzel (without crumb), Pork Schnitzels (without crumb), Soba Noodles, Sticky Teriyaki Sauce
How many calories does Sticky Teriyaki Pork Noodles have?
calories
How much fat content does Sticky Teriyaki Pork Noodles have?
grams