Expect loads of umami in each bite as you dine on this superb combination of sweet and savoury flavours. Al dente egg noodles are coated in a special UCOOK tangy hoisin sauce, together with strips of pork schnitzel and carrot matchsticks. Served with a mayo drizzle and toasted sesame seeds.
Sweet & Savoury Hoisin Pork Noodle Bowl
Sweet & Savoury Hoisin Pork Noodle Bowl
with spring onion & sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Egg Noodles
- Pork Schnitzel (without crumb)
- Spring Onion
- Spring Onions
- Tangy Hoisin
- Tangy Mayo
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
OPEN (WITH) SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 1-2 minutes. Drain and rinse in cold water.
GOLDEN CARROTS
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrots matchsticks until starting to soften, 4-6 minutes. Remove from the pan, season and set aside.
HEAVENLY HOISIN SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil (if necessary). Pat the schnitzel dry with paper towel and cut into 1cm strips lengthwise. When hot, sear the schnitzel and spring onion whites until browned, 1-2 minutes (shifting occasionally). Turn down the heat and add back the carrots along with the tangy hoisin sauce, 50ml of water and a sweetener (to taste). Simmer until slightly reduced, 2-3 minutes.
COAT IN FLAVOUR
Remove the pan from the heat and add the cooked egg noodles. Toss to coat the noodles in the hoisin sauce.
MMMAYO
In a small bowl, add the mayo. Mix water in with the mayo in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SUPPER
Plate up the loaded noodles. Drizzle over the mayo dressing. Top with the toasted sesame seeds and garnish with the spring onion greens.
White Sesame Seeds - 5ml
Egg Noodles - 1 cake
Carrot - 120g
Pork Schnitzel (without crumb) - 150g
Spring Onion - 1
Tangy Hoisin - 40ml
Tangy Mayo - 40ml
OPEN (WITH) SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 1-2 minutes. Drain and rinse in cold water.
GOLDEN CARROTS
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrots matchsticks until starting to soften, 4-6 minutes. Remove from the pan, season and set aside.
HEAVENLY HOISIN SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil (if necessary). Pat the schnitzel dry with paper towel and cut into 1cm strips lengthwise. When hot, sear the schnitzel and spring onion whites until browned, 1-2 minutes (shifting occasionally). Turn down the heat and add back the carrots along with the tangy hoisin sauce, 100ml of water and a sweetener (to taste). Simmer until slightly reduced, 2-3 minutes.
COAT IN FLAVOUR
Remove the pan from the heat and add the cooked egg noodles. Toss to coat the noodles in the hoisin sauce.
MMMAYO
In a small bowl, add the mayo. Mix water in with the mayo in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SUPPER
Plate up the loaded noodles. Drizzle over the mayo dressing. Top with the toasted sesame seeds and garnish with the spring onion greens.
White Sesame Seeds - 10ml
Egg Noodles - 2 cakes
Carrot - 240g
Pork Schnitzel (without crumb) - 300g
Spring Onion - 1
Tangy Hoisin - 80ml
Tangy Mayo - 80ml
OPEN (WITH) SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 1-2 minutes. Drain and rinse in cold water.
GOLDEN CARROTS
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrots matchsticks until starting to soften, 6-8 minutes. Remove from the pan, season and set aside.
HEAVENLY HOISIN SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil (if necessary). Pat the schnitzel dry with paper towel and cut into 1cm strips lengthwise. When hot, sear the schnitzel and spring onion whites until browned, 1-2 minutes (shifting occasionally). Turn down the heat and add back the carrots along with the tangy hoisin sauce, 150ml of water and a sweetener (to taste). Simmer until slightly reduced, 2-3 minutes.
COAT IN FLAVOUR
Remove the pan from the heat and add the cooked egg noodles. Toss to coat the noodles in the hoisin sauce.
MMMAYO
In a small bowl, add the mayo. Mix water in with the mayo in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SUPPER
Plate up the loaded noodles. Drizzle over the mayo dressing. Top with the toasted sesame seeds and garnish with the spring onion greens.
White Sesame Seeds - 15ml
Egg Noodles - 3 cakes
Carrot - 360g
Pork Schnitzel (without crumb) - 450g
Spring Onions - 2
Tangy Hoisin - 120ml
Tangy Mayo - 125ml
OPEN (WITH) SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 1-2 minutes. Drain and rinse in cold water.
GOLDEN CARROTS
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrots matchsticks until starting to soften, 6-8 minutes. Remove from the pan, season and set aside.
HEAVENLY HOISIN SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil (if necessary). Pat the schnitzel dry with paper towel and cut into 1cm strips lengthwise. When hot, sear the schnitzel and spring onion whites until browned, 1-2 minutes (shifting occasionally). Turn down the heat and add back the carrots along with the tangy hoisin sauce, 200ml of water and a sweetener (to taste). Simmer until slightly reduced, 2-3 minutes.
COAT IN FLAVOUR
Remove the pan from the heat and add the cooked egg noodles. Toss to coat the noodles in the hoisin sauce.
MMMAYO
In a small bowl, add the mayo. Mix water in with the mayo in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SUPPER
Plate up the loaded noodles. Drizzle over the mayo dressing. Top with the toasted sesame seeds and garnish with the spring onion greens.
White Sesame Seeds - 20ml
Egg Noodles - 4 cakes
Carrot - 480g
Pork Schnitzel (without crumb) - 600g
Spring Onions - 2
Tangy Hoisin - 160ml
Tangy Mayo - 160ml
Woolies Products in this dish
