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!
Sweet Soy Pork Stir-fry
Sweet Soy Pork Stir-fry
with rice noodles
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Flat Rice Noodles
- Fresh Ginger
- Pak Choi
- Pork Fillet
- Smoked Paprika
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PAPRIKA PORK
Place a pan over medium heat with a drizzle of oil. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until the pork is browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
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 a drizzle of oil (if necessary). When hot, fry the pepper slices 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 grated ginger and fry until fragrant.
ENJOY
To the pan, add the cooked rice 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!
Flat Rice Noodles - 50g
Pork Fillet - 150g
Smoked Paprika - 5ml
Bell Pepper - 1
Pak Choi - 100g
Fresh Ginger - 10g
Sweet Soy - 50ml
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PAPRIKA PORK
Place a pan over medium heat with a drizzle of oil. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until the pork is browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
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 a drizzle of oil (if necessary). When hot, fry the pepper slices 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 grated ginger and fry until fragrant.
ENJOY
To the pan, add the cooked rice 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!
Flat Rice Noodles - 100g
Pork Fillet - 300g
Smoked Paprika - 10ml
Bell Peppers - 2
Pak Choi - 200g
Fresh Ginger - 20g
Sweet Soy - 100ml
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PAPRIKA PORK
Place a pan over medium heat with a drizzle of oil. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until the pork is browned and cooked through, 2-3 minutes (shifting occasionally). Remove from the pan and season.
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 a drizzle of oil (if necessary). When hot, fry the pepper slices 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 grated ginger and fry until fragrant.
ENJOY
To the pan, add the cooked rice 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!
Flat Rice Noodles - 150g
Pork Fillet - 450g
Smoked Paprika - 15ml
Bell Peppers - 3
Pak Choi - 300g
Fresh Ginger - 30g
Sweet Soy - 150ml
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PAPRIKA PORK
Place a pan over medium heat with a drizzle of oil. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until the pork is browned and cooked through, 2-3 minutes (shifting occasionally). Remove from the pan and season.
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 a drizzle of oil (if necessary). When hot, fry the pepper slices 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 grated ginger and fry until fragrant.
ENJOY
To the pan, add the cooked rice 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!
Flat Rice Noodles - 200g
Pork Fillet - 600g
Smoked Paprika - 20ml
Bell Peppers - 4
Pak Choi - 400g
Fresh Ginger - 40g
Sweet Soy - 200ml
Frequently Asked Questions
What is the preparation time for Sweet Soy Pork Stir-fry?
The preparation time for Sweet Soy Pork Stir-fry with rice noodles is between 20 and 40 minutes.
What is the total time required to make Sweet Soy Pork Stir-fry with rice noodles?
The total time required to make Sweet Soy Pork Stir-fry with rice noodles is between 35 and 55 minutes.
How many servings does Sweet Soy Pork Stir-fry provide?
4 servings
What are the main ingredients in Sweet Soy Pork Stir-fry?
Bell Pepper, Bell Peppers, Flat Rice Noodles, Fresh Ginger, Pak Choi, Pork Fillet, Smoked Paprika, Sweet Soy
What is the nutritional information of Sweet Soy Pork Stir-fry?
Calories: 467, Carbs: 58 grams, Fat: grams, Protein: 44.4 grams, Sugar: 8 grams, Salt: 805 grams
How do I prepare Sweet Soy 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 a drizzle of oil (if necessary). When hot, fry the pepper slices 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 grated ginger and fry until fragrant. PAPRIKA PORK: Place a pan over medium heat with a drizzle of oil. Pat the pork dry with paper towel, cut into 1cm strips, and coat with the smoked paprika. When hot, sear the pork until the pork is browned and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season. ENJOY: To the pan, add the cooked rice 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, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Sweet Soy Pork Stir-fry?
Bell Pepper, Bell Peppers, Flat Rice Noodles, Fresh Ginger, Pak Choi, Pork Fillet, Smoked Paprika, Sweet Soy
How many calories does Sweet Soy Pork Stir-fry have?
467 calories
How much fat content does Sweet Soy Pork Stir-fry have?
grams